Ingredients
Scale
- 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/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.