Everyone loves caramelized onion dip, but this holiday season, change it up by using a brother to the onion, the leek! Leeks are more mild in flavor, but once mixed with a crunchy bacon and tangy goat cheese, they make a delicious dip. The best part of this dip: it can prepared one day in advance, so you don't have to fret over it the day of your dinner party. Just be sure to set it out an hour or two before to bring it up to room temperature before serving. I served it with thinly sliced french baguette and tortilla chips for a little more crunch, but a crudité platter would also be a wonderful accompaniment. Top it with a smidgen of chives to add a little more color and even more flavor to the dip. Keep reading for this simple and scrumptious recipe.
- 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