A hot n cheesy Asiago version of “French Onion” dip featuring the more soft, subtle flavor of leeks with a smoky undertone of bacon.
I’m still playing with the leeks my sister gave me from her garden. She bragged to me that HER leeks didn’t have any sand or dirt inside of them, and indeed they didn’t. Since I’ve never actually purchased a leek and only had the leeks from her garden, I didn’t know that having dirt inside of them was even a thing until I went reading about leeks online. If your leeks have dirt inside them, it’s easily removed by slicing them lengthwise and rinsing the dirt out with water.
Leeks are a less stringent cousin to onions and garlic and as such, they are wonderful for dips. Caramelized in a little olive oil, butter, and wine, leeks blend up nicely with Asiago, Greek cream cheese and Greek yogurt to make a soothing, flavorful and healthy dip.
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Hot Asiago Bacon Leek Dip
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 1 1/2 - 2 cups of dip 1x
Ingredients
- 1 large leek
- 1 teaspoon olive oil
- 1 teaspoon butter
- 2 Tablespoons white wine
- 3 oz. Greek cream cheese (or Neufchatel), softened
- 1 clove garlic, peeled and roughly chopped
- A small sprig of fresh rosemary leaves
- 2 – 3 slices of lower fat bacon, cooked and crumbled (about 2 Tablespoons)
- 3/4 cup plain nonfat Greek yogurt
- About 2 oz. Asiago cheese, freshly shredded
For the top: a bit more bacon and snipped chives
Instructions
- Preheat oven to 350 F. Cut the leek in half lengthwise and rinse under water to remove any dirt inside. Slice in thin strips horizontally.
- In a medium saucepan, heat the olive oil and butter, then add the leeks and saute for several minutes or until the leeks are very soft. Add the wine and continue to cook, stirring, until the liquid from the wine is mostly gone and the leeks are uber soft. You should have about 3/4 cup of leeks now.
- Put the leeks in a mini food processor with the cream cheese, garlic, rosemary, most of the bacon, and half the Greek yogurt and blend until smooth. Remove from the chopper to a small mixing bowl and stir in the rest of the Greek yogurt and about 2/3 of the cheese, saving a bit of the cheese and a few bacon crumbles for the top.
- Put the dip in an oven proof serving bowl and top with the reserved cheese. Bake for about 15 minutes or until the dip is heated through and the cheese is nicely melted. Sprinkle with chives and a few bits of bacon before serving with chips, crackers or veggies.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Treasure Box Tuesday, Tuesday’s Table, PureBlogLove, Weekend Potluck and What to Do Weekends.
