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
KENDRA'S CREAMY LEEK DIP
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
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
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
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
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
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
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
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
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
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
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
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
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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