Saturday, March 17, 2012

Leek and Cheddar Dip

Serves 6
Recipe from Everyday Food
Husband-Tested in Alice’s Kitchen

We began a recent St. Patrick’s Day dinner party with this fabulous dip.   It’s creamy, cheesy with a hint of stout in each bite.  Wow!  Serve this dip at your next party, hand each guest an Irish Buck to go along with and you’ll get rave reviews.  (This can be made a day ahead, popped in the fridge and baked just before guests arrive.)  Lost River Market & Deli, our community-owned grocery store, has everything you need for this delicious dish!

1 Tablespoons unsalted butter
1 leek, sliced into thin half-moons (Use the white and pale green part.)
8 ounces cream cheese, room temperature
2 cups shredded cheddar (I used a sharp white cheddar.)
¼ cup mayonnaise (I used Hellman’s.)
3 Tablespoons stout or Guinness (I used an Oatmeal Stout.)
Kosher salt to taste

Preheat oven to 400° F degrees.
In a skillet, melt one tablespoon of unsalted butter over medium. Add one leek to the skillet and sprinkle with coarse salt. Cook until tender and slightly caramelized, about 12 minutes.
Transfer leek mixture to a large bowl and the shredded cheddar, the cream cheese, the mayonnaise, and the stout.  Mix until smooth and well incorporated.
Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes.
Serve on slices of rye toast, baguette or on plain rice crackers.

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