Let the cream cheese sit at room temperature for 30 minutes, until a finger pressed into it leaves an easy dent.

Beat the softened cream cheese and sour cream together with a hand mixer on medium speed for 1 minute, until completely smooth.

Stir in half the everything bagel seasoning, until evenly flecked through the mixture.

Spread the mixture into an even layer across a flat 9 inch plate, using the back of a spoon to create small swooping ridges across the top.

Scatter the remaining everything bagel seasoning over the surface, pressing it very lightly so it sticks rather than scatters when sliced.

Chill the dip for 15 minutes, until it feels firm enough that a bagel chip stands upright when pressed into it.

Drizzle the olive oil over the top in a thin stream just before serving, and scatter the sliced scallion over that.

Serve cold with mini bagel chips, pretzel crisps or cucumber rounds for scooping.