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White Cheddar Leek Dip

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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 mins
Additional Time 30 mins
Total Time 45 mins
Servings 6 servings
Calories 373
Author Laurie McNamara


  • 1 leek white and light green parts only
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces cream cheese softened
  • 7 ounces sharp white cheddar grated and divided
  • 1/4 cup mayonnaise
  • 4 tablespoons dark beer


  • 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.
  • Let the dip cool before serving.


Serving: 1g | Calories: 373kcal | Carbohydrates: 5g | Protein: 11g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 487mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1209IU | Vitamin C: 2mg | Calcium: 287mg | Iron: 1mg