In a mixing bowl, combine cream cheese, chopped pepperoncini peppers, and pepperoncini juice. Add garlic powder, dried oregano, and season with salt and pepper to taste. Blend until creamy and smooth.

Cover the bowl and refrigerate the dip for about 15 minutes to chill and let flavors meld.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Slice the bagels in half and cut each half into wedges, aiming for uniform pieces.

Drizzle olive oil over the bagel wedges. Sprinkle with garlic powder, oregano, and kosher salt. Toss gently until evenly coated.

Spread the seasoned bagel wedges in a single layer on the baking sheet. Bake in the oven for 12 to 15 minutes, or until golden brown and crispy. Toss halfway through.

Once baked, let the bagel chips cool for a few minutes. Serve the creamy dip in a bowl accompanied by the crunchy bagel chips.