I'm always on the look out for easy dip recipes to keep on hand for when I have guests over. Appetizers and dips are one of my favorite parts of the menu to prepare and you can tell from the dog-eared pages of the food magazines and cookbooks I have that my interest really goes to those types of recipes (and to desserts of course). :)
I found this recipe for warm leek and goat cheese dip and just loved it. Leeks are a member of the garlic and onion family but they are very mild-- even more so than scallions. They are sauteed in butter until soft and lightly browned and then the cream cheese and goat cheese is added in. The cream cheese adds a bit of creaminess to the dip and keeps it from being to sharp and some salt and pepper is added for flavor. And, that's it. You don't have to bake it in the oven or anything-- its ready to serve.
One final note about the leeks. Be sure to rinse them thoroughly because they are dirty little suckers and you don't want grit in your dip. I sliced mine first and then gave them a good rinse in my colander, then patted them dry.
4 tbs. unsalted butter
8 small leeks (about 2 pounds), white and tender green parts only, cleaned well and cut into 1/3-inch rings
1 pound fresh goat cheese, at room temperature
1/2 pound (8 oz) cream cheese, at room temperature
Salt and freshly ground pepper
Optional garnish: 2 tbs snipped chives
Serve with: pita chips, crackers, french bread, raw vegetables
Melt the butter in a large, deep skillet. Add the leeks and stir to coat with butter. Cover and cook over high heat just until beginning to soften, about 3 minutes. Uncover and cook over moderate heat, stirring frequently, until tender and lightly browned in spots, about 8 minutes longer. Remove from heat. Stir in goat cheese and cream cheese until melted and season to taste with salt and pepper. Transfer to a shallow dish and sprinkle with the chives if desired. Serve with crackers or crusty bread.
Make ahead: The dip can be refrigerated overnight and reheated in a 325 degree F oven for 15 to 20 minutes, until hot.
Recipe from Food and Wine