Bacon-and-Caramelized-Leek Dip

Name: Bacon-and-Caramelized-Leek Dip
Prep time: 40 min
Total time: 1 h
Yield: Makes 3 1/2 cups
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

242 Ratings
1 Review

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.

Martha Stewart Living, November 2011

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Credit: Marcus Nilsson

Recipe Summary test

prep:

40 mins

total:

1 hr

Servings:

Yield:

Makes 3 1/2 cups

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

Step 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.

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

Cook's Notes

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

Reviews (1)

242 Ratings

5 star values: 28
4 star values: 30
3 star values: 121
2 star values: 54
1 star values: 9

Martha Stewart Member

11/22/2011

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Bacon-and-Caramelized-Leek Dip

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Ingredients

Directions

Cook's Notes

Reviews (1)

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Bacon-and-Caramelized-Leek Dip

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Bacon-and-Caramelized-Leek Dip