Swedish Bagel with Cream Cheese, Shredded Carrots, and Honey Dill Sauce

Device: Hamilton Beach low-end food processor, or similar.

On a rather random bathroom break and food stop on a trip down the Oregon coast, I stumbled across a fabulous lunch dish in Astoria, Oregon.  We stopped at Coffee Girl, a truly unique coffee house located right on the Columbia River in the West’s oldest cannery building.  I think my lunch was called the “Swedish Bagel”, not a regular item on their menu, but it is delicious.  With the first bite I knew I wanted to recreate that recipe.

Swedish Bagel with Cream Cheese, Shredded Carrot, and Honey Dill Sauce

Serves: 1


  • 1 everything bagel (or your choice)
  • Cream Cheese
  • Grated carrot
  • Sliced green onion – green part only
  • diced red onion
  • 1/8th cup Honey
  • 2 tsp Dill
  • 1 tbs butter
  • 1 tbs Balsamic vinegar, or more.



Toast each bagel half


Thickly spread cream cheese


Cover cream cheese with grated carrot then place the two halves open-faced on a plate.


Sprinkle each half with green onion and diced red onion.


For topping, heat honey, dill, butter and balsamic vinegar over low heat until butter melts. Stir together.


Drizzle topping mixture across bagels and plate. See picture.


My efforts need some styling work to match the photo at top. I took both images, but, this one isn’t quite up to standards.  I used some carrots from a spiralizer, as I had them.  I’d say… don’t.

This recipe uses this gizmo: View All

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