Leek Dip

“I needed a quick and delicious recipe for a lunch on sunday, figured we would try it tonight to be sure and oh my god, I had a hard time not eating it all in one serving !!I used real back chopped in tiny pieces, we actually threw in the leek a couple minutes with the bacon cooking… I LOVE this recipe ! Thanks so much for sharing !!!”

“Very tasty!I, too, did not use the sodium-free stuff…and I used buttermilk ranch and wild leeks, too.However, I used a can of “real bacon pieces” and found out that even the 3 oz can over-powered the dip.Don’t get me wrong…if you prefer more of a “bacon” taste….go for it.But, I ended up using a cup of chopped leeks and still thought 3 oz of the bacon was a little much.Next time I will use a half a can of bacon.Thanks for the yummy recipe!”

“Another great recipe.I sauted the leeks then combined the remaining ingredients.I was a little shy on the dressing so I added a little ff 1/2 & 1/2.This is very tasty and come be used on many things.”

“Superb dip for veggies. Was gobbled up at our party. I think it would be good as a sandwich spread as well or in a pita pocket with other veggies, in the same way you’d throw in something like hummus. I lightly fried the leeks beforehand to make them soft. For dressing I used a mixture of caesar dressing and plain yogurt. I mixed everything up in my KitchenAid to get a nice smooth texture to the sauce, before adding in the bacon and leeks. Thanks for a great recipe!”

“WOW!It’s got so many different flavors – it almost turns in your mouth.I love it!I used low fat cream cheese and 2 tablespoons of tomato paste instead of creamy dressing (what I had on hand).I also topped with a bit of parsely.It’s sweet, oniony, creamy and peppery all at once.”

“Absolutely GREAT!!! I didn’t use the reduced sodium stuff, I used wild leeks and buttermilk ranch dressing. The combination of the leeks and the bacon really give this dip a excellent flavor.This is definately a keeper!!YUM!! It came out very thick,almost a spread consistancey. We put it on crackers, but it would be just as great on anything else!Thank you for this great recipe!!”