Best 3 Kendras Creamy Leek Dip Recipes

Welcome, dear food enthusiasts, to the exploration of culinary artistry as we venture into the delectable realm of Kendra's Creamy Leek Dip. This extraordinary dip, with its velvety smooth texture and symphony of flavors, is poised to become the centerpiece of your next gathering or the epitome of comfort food on a cozy evening. Whether you are a seasoned chef or an aspiring home cook, this journey promises to unveil the secrets behind crafting the ultimate dip that will tantalize your taste buds and leave your guests clamoring for more.

Let's cook with our recipes!

HOT LEEK DIP

Hot Leek Dip image

Provided by Patricia Heaton

Categories appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 crusty sourdough or country-style boule, about 7 inches in diameter
3 medium leeks, white and light green part halved lengthwise and thinly sliced
4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 pinch cayenne
Kosher salt and freshly ground black pepper
1/2 cup whole milk
8 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1 tablespoon chopped fresh dill, plus a sprig for garnish
1/2 lemon, zested and juiced
Assorted raw vegetables for serving, such as carrot sticks, celery sticks, sliced bell peppers and sliced radishes

Steps:

Preheat the oven to 375 degrees F.
Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes.
Put the leeks in a large bowl of water and wash thoroughly; drain.
Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration.

KENDRA'S CREAMY LEEK DIP

Kendra's Creamy Leek Dip image

I make this dip once a year for family, friends, and co-workers. Everyone LOVES it! Only wild leeks will suit this recipe. Serve with crackers or tortilla chips. This dip will taste best after 24 hours.

Provided by DRKENDIE

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 20m

Yield 24

Number Of Ingredients 6

Ingredients

1 pound bacon
15 leeks, roots and leaves removed
3 (8 ounce) packages cream cheese
2 large cloves garlic
2 ½ tablespoons Worcestershire sauce
salt and pepper to taste

Steps:

Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain and crumble.
In a food processor, blend the cooked bacon, leeks, cream cheese, garlic, and Worcestershire sauce until smooth. Season with salt and pepper. Refrigerate until ready to serve.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 9.2 g, Cholesterol 37.7 mg, Fat 12.5 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 255.6 mg, Sugar 2.4 g

LEEK DIP

Leek Dip image

Forget the recipe on the Knorr's Leek Soup box. This is just as good and contains a fraction of the sodium.

Provided by Millereg

Categories Spreads

Time 10m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup chopped leek
1 (8 ounce) package cream cheese, softened
1 cup creamy salad dressing (reduced sodium or homemade - look for "Creamy Tomato Dressing" and other low sodium dressings on thi)
1 tablespoon white vinegar
1 tablespoon white sugar
6 ounces jars bacon bits (or equivalent crumbled reduced sodium bacon)
sodium-free seasoning
pepper

Steps:

In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt substitute and pepper.
Refrigerate 2 to 3 hours, until well chilled.

Tips:

Choose the right leeks. Look for leeks that are firm and have a bright white base. Avoid leeks that are wilted or have brown spots.
Trim the leeks properly. Cut off the root end and the dark green leaves. Then, slice the leeks in half lengthwise and rinse them thoroughly to remove any dirt or grit.
Cook the leeks slowly. This will help to bring out their natural sweetness and prevent them from becoming tough.
Use a good quality cheese. The cheese is one of the main ingredients in this dip, so it's important to use a cheese that you enjoy. A sharp cheddar or Gruyère cheese are both good choices.
Serve the dip warm. This dip is best served warm, so make sure to heat it through before serving. You can reheat the dip in the microwave or in a saucepan over low heat.

Conclusion:

Creamy leek dip is a delicious and versatile appetizer that can be served with a variety of dippers, such as crackers, bread, or vegetables. It's also a great make-ahead dish, so you can easily prepare it in advance for a party or potluck. With its creamy texture, savory flavor, and cheesy goodness, this dip is sure to be a hit with everyone who tries it.