Best Warm Leek Goat Cheese Dip Recipes

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.

WARM LEEK & GOAT CHEESE DIP image

Yield 6 people

Number Of Ingredients 7

4 Tbl unsalted butter
8 small or 4 large leeks (about 2 pounds), white and tender green only
10 oz log fresh goat cheese, room temp
8 oz pkg cream cheese, room temp
salt and pepper
2 Tbl chives or green onion for accent color
Dipping crackers

Steps:

Remove goat and cream cheese from fridge and cut into smaller portions to reach room temp. Set aside. Wash leeks thoroughly and cut into 1/3" rings. Melt butter in large, deep skillet. Add leeks and stir to coat with butter. Cover and cook over med-high 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 heat. Stir in the goat cheese and cream cheese until melted and season with salt and pepper. Transfer to shallow dish(Polish Pottery) and reheat in 325 degree oven when ready to serve. Cook 15 to 20 minutes or until hot. Food & Wine Magazine