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Leek Dip

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

  • Yield: Makes 3 1/2 cups
Leek Dip

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.

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