Leek Dip
Indulge in a savory delight with my Leek Dip recipe. This creamy dip is oozing with golden cheddar cheese, ready in just 40 minutes!
Servings 8
Calories 364kcal
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Skillet
- 1 Stove Top
- 1 Oven- Safe Baking Dish
- 1 Silicone Spatula
- 1 Oven
- 1 Hot Pads
Ingredients
- 1 tablespoon unsalted butter
- 1 leek sliced into thin half-moons
- salt to taste
- 8 ounces cream cheese
- 2 cups shredded cheddar
- ¼ cup mayonnaise
- 3 tablespoon stout beer
- 1 baguette
Instructions
- Preheat oven to 400 degrees.
- In a large skillet, melt one tablespoon of unsalted butter over medium. Add one leek to the skillet and sprinkle with coarse salt. Cook until tender and slightly caramelized, about 12 minutes.
- Transfer leek mixture to a large bowl and add 2 cups of shredded cheddar, 8 oz package of cream cheese, ¼ cup of mayonnaise, and 3 tablespoons of stout beer. Mix until smooth and well incorporated.
- Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve on slices of baguette.
Notes
- Stout Beer - I like to use a stout beer such as Guinness or even an Oatmeal Stout works well too.
- Caremelizing - Be patient when caramelizing the leeks; low and slow cooking will develop their sweet flavor without burning them.
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- Topping - To achieve a golden-brown crust on top, broil the dip for the last few minutes of baking, keeping a close eye to prevent burning.
- Seasonings - For extra depth of flavor, consider adding a pinch of smoked paprika or cayenne pepper to the dip mixture.
Nutrition
Serving: 2tablespoon | Calories: 364kcal | Carbohydrates: 19g | Protein: 12g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 514mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 898IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 1mg