Bacon-and-Caramelized-Leek Dip

Carve an eye-catching serving bowl for this dip (and any others): Cut about a 4-inch-diameter round out of the top of a head of cabbage using a paring knife, then scrape out the center using a large metal spoon.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 3 1/2 cups
Bacon-and-Caramelized-Leek Dip

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2011

Ingredients

  • 3 tablespoons unsalted butter
  • 3 medium leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well (about 3 cups)
  • 2 cups sour cream
  • 6 ounces soft goat cheese
  • 6 strips bacon, cooked until crisp and coarsely chopped
  • Coarse salt

Directions

  1. Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized, about 35 minutes. Transfer to a bowl and let cool.

  2. Stir in sour cream, goat cheese, bacon, and 1 1/2 teaspoons salt.

Cook's Note

Dip can be refrigerated for up to 1 day. Serving idea: Serve dip with assorted crudites and breadsticks.

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