Leek Dip Recipes

Steps:

• In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt substitute and pepper.
• Refrigerate 2 to 3 hours, until well chilled.

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.

Steps:

• Halve, slice, wash the leeks well and drain. Heat the oil in a skillet over medium heat. Add the leeks and cook until softened but not brown, about 5 minutes. Add the peas and continue cooking until the peas are thawed and bright green, about 3 minutes. Transfer the peas and leeks to a blender along with the sour cream, salt, parsley, and lemon. Blend on low until smooth. Garnish with the scallions.

Steps:

• Preheat the oven to 375 degrees F.
• Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes.
• Put the leeks in a large bowl of water and wash thoroughly; drain.
• Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration.

Steps:

• In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.

Steps:

• Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers.

Steps:

• Trim and discard dark green portions of leeks. Brush leeks with oil; sprinkle with 1/4 teaspoon salt and pepper. Grill leeks, covered, over medium-high heat until lightly charred and tender, 8-10 minutes, turning occasionally. Cool slightly; chop leeks., In a small bowl, combine sour cream, Worcestershire sauce and remaining salt; stir in leeks. Refrigerate, covered, 2 hours before serving. Serve with vegetables.

Steps:

• Preheat the oven to 350 degrees. Spread slivered almonds in a rimmed baking sheet; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside.
• In a medium saute pan, melt butter over medium-low heat, then add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool.
• Place sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, salt and freshly ground pepper. Keep covered with plastic wrap in the refrigerator until ready to serve.