This sophisticated version of traditional onion dip combines tender sautéed leeks with cream cheese and tangy goat cheese. It's a perfect hors d'oeuvre served with pita crisps, flatbreads, breadsticks or raw vegetables.
More Fast Hors d'Oeuvres
4 tablespoons unsalted butter
8 small leeks (about 2 pounds), white and tender green parts only, cut into
1 pound fresh goat cheese, at room temperature
1/2 pound cream cheese, at room temperature
Salt and freshly ground pepper
2 tablespoons snipped chives
Flatbreads, pita crisps, crackers, crusty bread or raw vegetables, for
How to Make It
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.
The dip can be refrigerated overnight and reheated in a 325° oven for 15 to 20 minutes, until hot.
Melony Sauvignon Blanc.
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