In a mixing bowl, combine softened cream cheese, sliced pepperoncini peppers, and their juice. Sprinkle in garlic powder and dried oregano, then mix until smooth and creamy.

Transfer the dip into a serving container, smooth the top, and refrigerate for 15-20 minutes.

Preheat your oven to 350°F (175°C).

Slice bagels into wedges about 1-inch wide.

Drizzle bagel wedges with olive oil, sprinkle with garlic powder, dried oregano, and kosher salt. Toss until evenly coated.

Line a baking sheet with parchment paper and arrange bagel wedges in a single layer. Bake for about 15 minutes, turning halfway through.

Once baked, cool the bagel chips on the sheet before serving alongside the dip.