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.
BAKED GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
- Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.
SPRING VEGETABLE AND GOAT CHEESE DIP
We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It's that good.
Provided by Andrew Knowlton
Categories Condiment/Spread Cheese Cheddar Goat Cheese Artichoke Asparagus Leek Pea Spring Party Bon Appétit
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
- Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.
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
WARM GOAT CHEESE
Steps:
- Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
- Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.
WARM GOAT CHEESE DIP
Make and share this Warm Goat Cheese Dip recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 25m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter at medium heat.
- Add shallots and cook, stirring from time to time, for 5 minutes or until it has soften.
- Add milk, red wine vinegar, sugar and cream cheese and stir.
- Cook, whisking with a whisk, until cheese has melted and mixture is homogeneous.
- Add goat cheese and reheat while stirring until mixture is creamy.
- Add chives, parsley and red hot pepper flakes and stir well.
- Pour the dip in a serving dish and garnish with black olives, if wanted.
- Serve now.
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
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
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