Leek Dip

My go-to recipe for leeks is my leek and swiss chard tart, but I had just made quiche the night before my farm share arrived. So I decided to expand my leek horizons and make this dip. I am tempted to name it “leek and crack dip.” I got this from simplyscratch.com. It is good with bagel chips, veggies, and divine with tortilla chips. I have consumed way too much dairy this week. Philly Half is in 10 days. I will be cleansing post-race (well not right after the race- I have to eat a burger, but a few days post-race).


  • 1 Leek, trimmed {keep white and light green parts only}
  • 2 tablespoons Unsalted Butter
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper
  • 8 ounces Cream Cheese, softened
  • 7 ounces Sharp White Cheddar, grated and divided
  • 1/4 cup Mayonnaise
  • 4 tablespoons of your favorite Dark Beer (I recommend Omission or Glutenburg)

Preheat your oven to 400 degrees.

Trim, halve and slice the leek into half moons. Place the leek slices in a bowl of water and swish them around, breaking them up with your fingers. The sandy dirt will fall to the bottom. Remove the leaks, drain and pat dry.

In a small skillet over medium heat, melt the butter. Once melted add in the clean leeks. Cook until softened about 10 minutes. Season with salt and pepper and remove the skillet off of the heat.

In a separate bowl, combine the cream cheese, mayonnaise, two-thirds of the grated cheddar and the beer. Add in the cooked leaks and stir until smooth.

Spread the leek dip into the same small oven-safe skillet {or a 1-1/2 to 2 quart baking dish) and top with the remaining grated cheese.

Bake in your preheated oven for 20-25 minute or until bubbly and lightly golden.

Let the dip cool before serving…. enjoy!

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