I got a couple of leeks in my Bountiful Basket a couple of weeks ago and still had not used them. I've never cooked with leeks before but I knew it was related to onions and garlic so I decide to make a hot dip with it. I make a hot Parmesan dip at Christmas time with my mom so I thought I'd try it with the leeks. Turned out very delicious!
Baked Leek and Parmesan Dip
2 Leeks - white and light green parts only
1 Medium Onion, chopped
3 packages Cream Cheese, softened
3/4 cup Mayonnaise
3-4 cloves Garlic, minced
1 1/2 - 2 cups Parmesan, shredded
Salt and Pepper to taste
Split leeks and rinse well. Chop leeks and onions and in saute in small pan with some butter for 8-10 minutes until soft. (If you don't like them sauteed, you can also put them in a saucepan with some water, bring to a boil and lower to a simmer for about 15 minutes).
In baking dish combine leeks and onions with remaining ingredients saving a 1/2 cup of Parmesan to top) . Cover with remaining Parmesan.
Bake for 20 minutes or until golden brown at 400 degrees.
Note: This would be really good with artichokes added to it too.
I put the leek tops and some other vegetables (and garlic and herbs) I had left from my recent Bountiful Baskets into about 8 cups of water and brought it to a boil. Turned it down to simmer for about an hour and I now have vegetable broth. Once it cools, I will put some in ice trays and freeze so that I can have small amounts when needed and the rest I will put into approx 2 cup containers and freeze.
