Best Warm Leek And Goat Cheese Dip Recipes

Hot Leek Dip image

Provided by Patricia Heaton

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 crusty sourdough or country-style boule, about 7 inches in diameter
3 medium leeks, white and light green part halved lengthwise and thinly sliced
4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 pinch cayenne
Kosher salt and freshly ground black pepper
1/2 cup whole milk
8 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1 tablespoon chopped fresh dill, plus a sprig for garnish
1/2 lemon, zested and juiced
Assorted raw vegetables for serving, such as carrot sticks, celery sticks, sliced bell peppers and sliced radishes

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 image

Yield 12

Number Of Ingredients 8

ingredients
4 tablespoons unsalted butter
8 small leeks (about 2 pounds), white and tender green parts only, cut into 1/3-inch rings
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 serving

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-and-Cheddar Dip image

Provided by Martha Stewart

Number Of Ingredients 8

1 tablespoon unsalted butter
1 leek (white and light-green parts only), sliced into thin half-moons and rinsed well
Coarse salt
8 ounces cheddar, grated (2 cups)
8 ounces Neufchatel cheese, room temperature
1/4 cup mayonnaise
3 tablespoons stout, such as Guinness
Mini pumpernickel toasts or crackers

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