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
HOT LEEK DIP
Steps:
- Preheat the oven to 375 degrees F.
- Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes.
- Put the leeks in a large bowl of water and wash thoroughly; drain.
- Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration.
WARM LEEK AND GOAT CHEESE DIP
Categories Condiment/Spread Cheese Appetizer Sauté Christmas Vegetarian
Yield 12
Number Of Ingredients 8
Steps:
- directions Melt the butter in a large, deep skillet. Add the leeks and stir to coat with butter. Cover and cook over high heat just until beginning to soften, about 3 minutes. Uncover and cook over moderate heat, stirring frequently, until tender and lightly browned in spots, about 8 minutes longer. Remove from the heat. Stir in the goat cheese and cream cheese until melted and season with salt and pepper. Transfer to a shallow dish, sprinkle with the chives and serve with flat breads. MAKE AHEAD The dip can be refrigerated overnight and reheated in a 325° oven for 15 to 20 minutes, until hot.
LEEK DIP
We serve this dip with cucumber, cauliflower, fennel, daikon radishes, jicama, kohlrabi, and celery.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
SPICED GOAT'S CHEESE DIP
Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox
Provided by Mary Cadogan
Categories Side dish, Snack, Starter, Buffet
Time 15m
Number Of Ingredients 8
Steps:
- Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
- Beat the goat's cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.
Nutrition Facts : Calories 145 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 8 grams protein, Sodium 0.62 milligram of sodium
LEEK DIP
A mild, creamy dip that puts beloved leeks in the spotlight. Serve with buttery, round crackers. It's always a big hit at parties!
Provided by Anita
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 2h10m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 3 g, Cholesterol 22.3 mg, Fat 8.9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 397.8 mg, Sugar 2.4 g
LEEK & GOAT CHEESE DIP (SALLYE)
Got some fresh leeks at Farmers Market Sunday. I came up with this dip to use them before they get "wilty".
Provided by sallye bates @grandedame
Categories Cheese Appetizers
Number Of Ingredients 7
Steps:
- Discard dark green outside leaves on leeks. Slice white and pale green leaves into thin horizontal slices
- Place yogurt and goat cheese in medium bowl Whisk until well blended Set aside
- Place olive oil in saute pan and heat to medium low temperature Add sliced leeks and saute until soft (about 5 minutes)
- Add sauteed leeks, cilantro, basil, salt and pepper to cheese mixture Whisk until well blended
- Serve with homemade pita chips (link in comment below)
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