Warm Leek Goat Cheese Dip Recipes

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HOT LEEK DIP



Hot Leek Dip image

Provided by Patricia Heaton

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 12

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.

WARM GOAT CHEESE



Warm Goat Cheese image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 5

1 (11 ounce) log plain goat cheese
2 extra-large egg whites, beaten with 1 tablespoon water, for egg wash
Fresh bread crumbs
1 tablespoon olive oil
1 tablespoon unsalted butter

Steps:

  • Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
  • Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

WARM LEEK AND GOAT CHEESE DIP



WARM LEEK AND GOAT CHEESE DIP image

Categories     Condiment/Spread     Cheese     Appetizer     Sauté     Christmas     Vegetarian

Yield 12

Number Of Ingredients 8

ingredients
4 tablespoons unsalted butter
8 small leeks (about 2 pounds), white and tender green parts only, cut into 1/3-inch rings
1 pound fresh goat cheese, at room temperature
1/2 pound cream cheese, at room temperature
Salt and freshly ground pepper
2 tablespoons snipped chives
Flatbreads, pita crisps, crackers, crusty bread or raw vegetables, for serving

Steps:

  • directions 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 the heat. Stir in the goat cheese and cream cheese until melted and season with salt and pepper. Transfer to a shallow dish, sprinkle with the chives and serve with flat breads. MAKE AHEAD The dip can be refrigerated overnight and reheated in a 325° oven for 15 to 20 minutes, until hot.

BACON-AND-CARAMELIZED-LEEK DIP



Bacon-and-Caramelized-Leek Dip image

Carve an eye-catching serving bowl for this dip (and any others): Cut about a 4-inch-diameter round out of the top of a head of cabbage using a paring knife, then scrape out the center using a large metal spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 3 1/2 cups

Number Of Ingredients 6

3 tablespoons unsalted butter
3 medium leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well (about 3 cups)
2 cups sour cream
6 ounces soft goat cheese
6 strips bacon, cooked until crisp and coarsely chopped
Coarse salt

Steps:

  • Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized, about 35 minutes. Transfer to a bowl and let cool.
  • Stir in sour cream, goat cheese, bacon, and 1 1/2 teaspoons salt.

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