Preheat oven to 350 degrees F.

Dice your bagel into 1/2 inch cubes. I found the easiest way to do this is to cut off two sides of the bagel, cut those in half across, and then dice those sections. Then do the same with the two smaller sides left. Or do what works for you. Toss bagel cubes in olive oil and bake on a cookie sheet in the preheated oven until toasted, but not too hard. Otherwise you won't be able to get the skewer in.

While bagel croutons are toasting, quarter your cucumber and then slice thin (at the event, I made the cucumber thinner than in the photos and I liked the way that worked out.), and dice the tomatoes. You want all the pieces (crouton, cucumber and tomato) to be about the same size so it looks pretty.

Then, make the dressing. Whip together cream cheese and sour cream with an electric mixer until light and fluffy. Then fold in remaining ingredients.

When ready to assemble, skewer on veggies at tip, then lox, then bagel, making sure the ingredients are close to one end for easy dipping. Spread a little schmear on a tiny plate or platter and place the skewer on top (don't put the bagel part directly on the cream cheese or it may get soggy.) Or serve skewers with a bowl of dip.

Garnish with dill and nosh away!