This warm dip is so addictive! Leeks, beer and white cheddar.
Course Appetizers & Snacks
Cuisine American
Keyword beer, dip, leeks, white cheddar
Prep Time 15 minutesmins
Additional Time 30 minutesmins
Total Time 45 minutesmins
Servings 6servings
Calories 373
Author Laurie McNamara
Ingredients
1leekwhite and light green parts only
2tablespoonsunsalted butter
1/4teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
8ouncescream cheesesoftened
7ouncessharp white cheddargrated and divided
1/4cupmayonnaise
4tablespoonsdark beer
Instructions
Preheat your oven to 400°.
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.