Leek Dip

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

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, December 2000


  • 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


  1. 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.

  2. 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.

  3. 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.


Be the first to comment!