In a mixing bowl, blend cream cheese, sliced pepperoncini peppers, pepperoncini juice, garlic powder, dried oregano, and salt and pepper using an mixer until smooth and creamy.

Transfer the dip to an airtight container and refrigerate for at least 15 minutes to chill.

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

Split the bagels in half and slice each half into wedges. Toss the bagel pieces with olive oil, garlic powder, dried oregano, and kosher salt until evenly coated.

Spread the bagel pieces in a single layer on the baking sheet and bake for about 15 minutes, flipping halfway through until golden brown and crispy.

Remove the bagel chips from the oven and allow them to cool on a wire rack.

Serve the chilled creamy pepperoncini dip alongside the homemade bagel chips.