LEEK-AND-CHEDDAR DIP
Lucky guests will love this St. Patty's Day Leek-and-Cheddar Dip. Whiskey cocktails and a cheesy dip are shortcuts to good cheer, so serve this dip with an Irish Buck.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers.
Nutrition Facts : Calories 256 g, Fat 22 g, Protein 10 g, SaturatedFat 12 g
CHEDDAR LEEK DIP
Extra sharp cheddar, stout, and hot sauce give this cheddar leek dip lots of flavor - my friends and family cannot resist it.
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add leek, season with salt and cook until tender, about 12 minutes.
- In a large bowl, mix together cheddar, cream cheese, mayo, stout, hot sauce, and cooked leeks. Mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, about 18 to 20 minutes.
- Serve with crackers or mini-toasts. (Pictured is multi-grain french bread, toasted.)
Nutrition Facts : ServingSize 1 of 12, Calories 169 kcal, Carbohydrate 2 g, Protein 6 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 276 mg, Sugar 1 g, UnsaturatedFat 6 g
WHITE CHEDDAR LEEK DIP
This warm dip is so addictive! Leeks, beer and white cheddar.
Provided by Laurie McNamara
Categories Appetizers & Snacks
Time 45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°.
- Trim, halve and slice the leek into half moons. Place the leek slices in a bowl of water and swish them around, breaking them up with your fingers. The sandy dirt will fall to the bottom. Remove the leaks, drain and pat dry.
- In a small skillet over medium heat, melt the butter. Once melted add in the clean leeks. Cook until softened about 10 minutes. Season with salt and pepper and remove the skillet off of the heat.
- In a separate bowl, combine the cream cheese, mayonnaise, two-thirds of the grated cheddar and the beer. Add in the cooked leaks and stir until smooth.
- Spread the leek dip into the same small oven-safe skillet {or a 1-1/2 to 2 quart baking dish) and top with the remaining grated cheese.
- Bake in your preheated oven for 20-25 minute or until bubbly and lightly golden.
- Let the dip cool before serving.
Nutrition Facts : ServingSize 1 g, Calories 373 kcal, Carbohydrate 5 g, Protein 11 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 90 mg, Sodium 487 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g
CHEDDAR LEEK SOUP
This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.
Provided by Elle Anderson
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
- Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
- Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.
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