Give 7-layer dip a brunch twist with this recipe featuring layers of cream cheese, smoked salmon, cucumber, red onion and capers. Serve with bagel chips for scooping.

Transfer 2 tablespoons liquid from lentil can to a large bowl. Rinse the lentils and add them to the bowl. Add oil, 1 tablespoon everything bagel seasoning, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt; mash until smooth. Transfer to a 9-inch pie pan and spread into an even layer.

Mix cream cheese, crème fraîche, lemon juice and the remaining 1/8 teaspoon each pepper and salt in a small bowl until smooth. Spread over the lentil layer.

Sprinkle cucumber and red onion in an even layer over the cream cheese layer. Sprinkle dill over the vegetables. Sprinkle smoked salmon, capers and the remaining 2 teaspoons everything bagel seasoning evenly over the top.

Prepare through Step 2, cover and refrigerate for up to 2 days.