Leekdip Recipes

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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

KENDRA'S CREAMY LEEK DIP



Kendra's Creamy Leek Dip image

I make this dip once a year for family, friends, and co-workers. Everyone LOVES it! Only wild leeks will suit this recipe. Serve with crackers or tortilla chips. This dip will taste best after 24 hours.

Provided by DRKENDIE

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 24

Number Of Ingredients 6

1 pound bacon
15 leeks, roots and leaves removed
3 (8 ounce) packages cream cheese
2 large cloves garlic
2 ½ tablespoons Worcestershire sauce
salt and pepper to taste

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.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 9.2 g, Cholesterol 37.7 mg, Fat 12.5 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 255.6 mg, Sugar 2.4 g

HOT LEEK DIP



Hot Leek Dip image

Provided by Patricia Heaton

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 crusty sourdough or country-style boule, about 7 inches in diameter
3 medium leeks, white and light green part halved lengthwise and thinly sliced
4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 pinch cayenne
Kosher salt and freshly ground black pepper
1/2 cup whole milk
8 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1 tablespoon chopped fresh dill, plus a sprig for garnish
1/2 lemon, zested and juiced
Assorted raw vegetables for serving, such as carrot sticks, celery sticks, sliced bell peppers and sliced radishes

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.

LEEK DIP



Leek Dip image

We serve this dip with cucumber, cauliflower, fennel, daikon radishes, jicama, kohlrabi, and celery.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 7

1/4 cup slivered almonds
2 tablespoons unsalted butter
2 medium leeks, white and pale-green parts only, thinly sliced
1 sixteen-ounce container sour cream
1 fourteen-ounce log fresh, creamy goat cheese
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

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.

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

LEEK DIP



Leek Dip image

Forget the recipe on the Knorr's Leek Soup box. This is just as good and contains a fraction of the sodium.

Provided by Millereg

Categories     Spreads

Time 10m

Yield 20 serving(s)

Number Of Ingredients 8

3/4 cup chopped leek
1 (8 ounce) package cream cheese, softened
1 cup creamy salad dressing (reduced sodium or homemade - look for "Creamy Tomato Dressing" and other low sodium dressings on thi)
1 tablespoon white vinegar
1 tablespoon white sugar
6 ounces jars bacon bits (or equivalent crumbled reduced sodium bacon)
sodium-free seasoning
pepper

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.

LEEK SOUP



Leek Soup image

When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 wild leeks
1 medium onion, thinly sliced
1/4 cup butter, cubed
6 medium potatoes, peeled and sliced
6 cups chicken broth
1/2 cup minced fresh parsley
1 egg yolk, beaten
1-1/2 teaspoons salt
1/4 teaspoon pepper
Pinch ground nutmeg
2 cups half-and-half cream
4 bacon strips, cooked and crumbled

Steps:

  • Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

Nutrition Facts :

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

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