Grilled Leek Dip Recipes
GRILLED LEEK DIP
Smoky leeks from the grill add punch to this creamy appetizer with veggies and chips. If baby Vidalia onions are available, I use those. -Ramona Parris, Acworth, Georgia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 93mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
LEEK DIP
A mild, creamy dip that puts beloved leeks in the spotlight. Serve with buttery, round crackers. It's always a big hit at parties!
Provided by Anita
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 2h10m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 3 g, Cholesterol 22.3 mg, Fat 8.9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 397.8 mg, Sugar 2.4 g
CARAMELIZED GRILLED LEEKS
I love to make these Caramelized Grilled Leeks on the grill or in the oven. They have such a unique and sweet flavor and go well with rice, corn on the cob, and any other veggies and starch.
Provided by EatPlant-Based.com
Categories Sides
Time 40m
Number Of Ingredients 6
Steps:
- The most important thing with leeks is to make sure and remove any sand or grit from between the layers. To do this, cut off the tops (hair-like ends) and most of the tough green parts.
- Then slice them in half, from top to bottom. Fan out the layers like in the photo above, and rinse under running water to remove any dirt or grit. I'm serious here y'all. These things are grown in sandy soil, and that grit has lots of places to hide, so clean these well.
- These can be grilled or baked in the oven. I like to place them on a hot grill to get the darkened grill marks before adding seasonings. If you do this, make sure your grill is nice and hot first, and it takes a few minutes to get those brown marks.
- Place leeks in a grill-proof pan. I line an aluminum disposable pan with parchment paper. Season with garlic powder, minced garlic, parsley flakes, and vegetarian 'oyster' sauce or soy sauce. Add 1/4 cup water to maintain moisture.
- Fold the parchment paper over top. Then cover with a sheet of foil. Toss on the grill and allow to cook at medium-high heat for approximately 20-30 minutes. If baking in the oven, bake at 350 degrees for about 30 minutes.
- If not cooked long enough, they will be chewy. Remove from grill and serve warm!
Nutrition Facts : Calories 47 calories, Carbohydrate 11 grams carbohydrates, Fat 0 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, ServingSize 1, Sugar 3 grams sugar
GREEN AVOCADO LEEK DIP
This is a unique green dip. The dip can be prepared well in advance and stores well. It is especially good with carrots. Cooking the avocado and adding lemon juice keeps the dip from turning brown. Store dip in a covered container in the fridge.
Provided by sixsnowflakes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir leek until lightly browned, 5 to 10 minutes. Add avocado and horseradish; cook, mashing avocado with a wooden spoon, until heated through, 2 to 3 minutes. Stir lemon juice and salt into avocado-leek mixture.
- Blend avocado-leek mixture in a blender until desired consistency is reached.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 12 g, Fat 11 g, Fiber 5.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 55.6 mg, Sugar 2.4 g
GRILLED LEEKS
Steps:
- Bring white wine, clam juice, garlic, onion and butter to a simmer. Add leeks and braise for 20 minutes, let cool in liquid. Cut lengthwise. Whisk together the olive oil and garlic in a large bowl, and the leeks and let marinate 1 hour. Preheat grill. Grill until golden brown.
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- Make a roux: Completely melt butter in a small saucepan over medium-low heat. Whisk in the flour and cook, stirring frequently, until flour is a nice golden brown and smells nutty, about 5 minutes.
- Whisk in milk until fully incorporated with roux and no clumps remain. Cook, stirring often, until the milk mixture thickens a bit, about 20 minutes. Remove from the heat and stir in the cheeses until fully melted. Add the sour cream and season the Mornay Sauce with a sprinkle of nutmeg, Kosher salt, and freshly ground pepper.
- Cook the bacon in a medium skilled over medium heat until crisp. Transfer the cooked bacon with a slotted spoon to paper towels to drain and set aside. Add the apples, leeks, and herbs (rosemary, sage, and thyme) to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until apples are soft and begin to caramelize, about 7 minutes. Season with Kosher salt and freshly ground pepper. Add the cooked bacon back into the pan and cook for 1 more minute.
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