Leek And Cheddar Dip Recipes

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LEEK AND CHEESE QUICHE



Leek and Cheese Quiche image

A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

Provided by MIZDEEGZ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
¼ cup grated Romano cheese
1 tablespoon all-purpose flour
4 eggs
1 ¾ cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
  • In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
  • In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g

LEEK DIP



Leek Dip image

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

¾ cup chopped leeks
1 (8 ounce) package cream cheese, softened
1 cup creamy salad dressing
1 tablespoon white vinegar
1 tablespoon white sugar
½ (12 ounce) jar bacon bits
salt and pepper to taste

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

LEEK-AND-CHEDDAR DIP



Leek-and-Cheddar Dip image

Lucky guests will love this St. Patty's Day Leek-and-Cheddar Dip. Whiskey cocktails and a cheesy dip are shortcuts to good cheer, so serve this dip with an Irish Buck.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 tablespoon unsalted butter
1 leek (white and light-green parts only), sliced into thin half-moons and rinsed well
Coarse salt
8 ounces cheddar, grated (2 cups)
8 ounces Neufchatel cheese, room temperature
1/4 cup mayonnaise
3 tablespoons stout, such as Guinness
Mini pumpernickel toasts or crackers

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.

Nutrition Facts : Calories 256 g, Fat 22 g, Protein 10 g, SaturatedFat 12 g

CHEDDAR LEEK DIP



Cheddar Leek Dip image

Extra sharp cheddar, stout, and hot sauce give this cheddar leek dip lots of flavor - my friends and family cannot resist it.

Provided by Rachel Gurk

Categories     Appetizers/Snacks

Time 35m

Number Of Ingredients 8

1 tablespoon unsalted butter
1 leek, sliced into thin half moons (white and light-green parts only), rinsed well
salt to taste
8 ounces extra sharp white cheddar, grated (2 cups)
8 ounces reduced-fat cream cheese, room temperature
1/4 cup mayonnaise (I use the type made with olive oil)
3 tablespoons stout (Guinness)
1 teaspoon hot sauce

Steps:

  • Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add leek, season with salt and cook until tender, about 12 minutes.
  • In a large bowl, mix together cheddar, cream cheese, mayo, stout, hot sauce, and cooked leeks. Mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, about 18 to 20 minutes.
  • Serve with crackers or mini-toasts. (Pictured is multi-grain french bread, toasted.)

Nutrition Facts : ServingSize 1 of 12, Calories 169 kcal, Carbohydrate 2 g, Protein 6 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 276 mg, Sugar 1 g, UnsaturatedFat 6 g

WHITE CHEDDAR LEEK DIP



White Cheddar Leek Dip image

This warm dip is so addictive! Leeks, beer and white cheddar.

Provided by Laurie McNamara

Categories     Appetizers & Snacks

Time 45m

Number Of Ingredients 8

1 leek (white and light green parts only)
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces cream cheese (softened)
7 ounces sharp white cheddar (grated and divided)
1/4 cup mayonnaise
4 tablespoons dark beer

Steps:

  • Preheat your oven to 400°.
  • Trim, halve and slice the leek into half moons. Place the leek slices in a bowl of water and swish them around, breaking them up with your fingers. The sandy dirt will fall to the bottom. Remove the leaks, drain and pat dry.
  • In a small skillet over medium heat, melt the butter. Once melted add in the clean leeks. Cook until softened about 10 minutes. Season with salt and pepper and remove the skillet off of the heat.
  • In a separate bowl, combine the cream cheese, mayonnaise, two-thirds of the grated cheddar and the beer. Add in the cooked leaks and stir until smooth.
  • Spread the leek dip into the same small oven-safe skillet {or a 1-1/2 to 2 quart baking dish) and top with the remaining grated cheese.
  • Bake in your preheated oven for 20-25 minute or until bubbly and lightly golden.
  • Let the dip cool before serving.

Nutrition Facts : ServingSize 1 g, Calories 373 kcal, Carbohydrate 5 g, Protein 11 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 90 mg, Sodium 487 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g

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