Sunday, March 3, 2013

Recipe: Baked Leek and Parmesan Dip

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.

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