Bacon Leek Dip

Ingredients

Dip

• 6 slices bacon, chopped
• 1 large or 2 small leeks, cleaned and sliced – light colored part*
• 1 tablespoon garlic, chopped
• 1/2 cup chardonnay wine
• 2 (8 ounce) blocks cream cheese (room temperature)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup Parmesan cheese
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 1/2 tablespoons lemon juice
• 1 teaspoon red chili flakes
• 1/4 cup green onion, chopped

Topping

• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese

Instructions

1. Cook bacon in saucepan over medium heat. Once bacon is halfway cooked through, add sliced leeks and sauté until bacon is golden brown, but do not brown leeks.
2. Once bacon is cooked, add garlic to saucepan and cook until garlic is fragrant (about 1 minute).
3. Turn heat to high and add wine to deglaze pan. After about 30 seconds, turn heat back down to medium.
4. Add cream cheese, sour cream, and mayo and cook until ingredients have melted and forms a smooth paste in saucepan. Once smooth, add Parmesan cheese and stir well until all are equally blended.
5. Stir in thyme, rosemary, lemon juice, red chili flakes and green onion.
6. If needed, season to taste with salt and pepper.
7. To serve, place dip in oven safe bowl and top with breadcrumbs and Parmesan cheese.
8. Place in oven at 400 degrees F for approximately 5 minutes or until cheese is melted.
9. Serve with dipping bread or crackers.

Notes

* Leeks often contain grit. To wash leeks, cut off tough dark green tops and discard. Cut off root end and slice leek in half lengthwise. Run leeks under water separating layers slightly to remove grit. Swish in water and strain to remove excess water.

Attribution

Recipe and photo used with permission from: Southwest Dairy Farmers