Hot Leek Dip Food

LEEK DIP

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 DIP

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.

HOT LEEK AND ARTICHOKE DIP

Steps:

• Preheat oven to 325 degrees.
• Lightly grease a medium baking dish.
• Blend together the leeks, cheese, mayonnaise and whipping cream.
• Stir in the artichokes and pimentos.
• Mix well, and transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, until lightly browned.

CHEDDAR LEEK DIP

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.)

HOT SPINACH LEEK AND CHEESE DIP

Steps:

• Saute the leek in oil.
• shred monterey jack and mix all ingredients together and put in bread bowl.
• heat oven to 350 and bake loosley covered in foil for 20 min remove foil and bake for 5 more min to crisp outside of bread.
• slice the middle piece leftover from the bread and use to dip, or use french bread or crackers.
• you can use a small casserole dish if you don't want to use the bread bowl.

LEEK-AND-CHEDDAR DIP

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.

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.

WHITE CHEDDAR LEEK DIP

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.