Kendras Creamy Leek Dip Recipes

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KENDRA'S CREAMY LEEK DIP

I make this dip once a year for family, friends, and co-workers. Everyone LOVES it! Only wild leeks will suit this recipe. Serve with crackers or tortilla chips. This dip will taste best after 24 hours.

Provided by DRKENDIE

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 24

Number Of Ingredients 6



Kendra's Creamy Leek Dip image

Steps:

  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain and crumble.
  • In a food processor, blend the cooked bacon, leeks, cream cheese, garlic, and Worcestershire sauce until smooth. Season with salt and pepper. Refrigerate until ready to serve.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 9.2 g, Cholesterol 37.7 mg, Fat 12.5 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 255.6 mg, Sugar 2.4 g

1 pound bacon
15 leeks, roots and leaves removed
3 (8 ounce) packages cream cheese
2 large cloves garlic
2 ½ tablespoons Worcestershire sauce
salt and pepper to taste

HOT SPINACH LEEK AND CHEESE DIP

An original and its really good! Creamy and delicious! A huge hit at our fall Harvest Fest this year!

Provided by WonderMima

Categories     Spreads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Hot Spinach Leek and Cheese Dip image

Steps:

  • Saute the leek in oil.
  • shred monterey jack and mix all ingredients together and put in bread bowl.
  • heat oven to 350 and bake loosley covered in foil for 20 min remove foil and bake for 5 more min to crisp outside of bread.
  • slice the middle piece leftover from the bread and use to dip, or use french bread or crackers.
  • you can use a small casserole dish if you don't want to use the bread bowl.

Nutrition Facts : Calories 562.3, Fat 29.1, SaturatedFat 16.8, Cholesterol 75.3, Sodium 862.3, Carbohydrate 54.4, Fiber 3.3, Sugar 1, Protein 20.8

2 cups chopped fresh spinach (or frozen, squeezed)
1 leek
2 cloves garlic
1 teaspoon red pepper flakes
1/2 cup ricotta cheese
8 ounces cream cheese
3/4 cup sour cream
8 ounces monterey jack cheese
1 teaspoon oil
1 sourdough bread (bowl)

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