- 3 tablespoon unsalted butter
3 medium leeks, white and pale green parts only thinly sliced crosswise and rinsed well (about 3 cups)
2 cups sour cream
6 ounces soft goat cheese
6 strips of bacon, cooked until crisp and coarsely chopped
Salt for seasoning
- Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized about 35 minutes. Transfer to a bowl and let cool.
- Stir in sour cream, goat cheese, bacon and salt.
- Serve with thinly sliced bread, tortilla chips or crudités. Can be made one day in advance.
Makes 3 1/2 cups.
- Dips, Appetizers
- North American