Bubbling Leek, Cheddar and Bacon Dip
15 people added this to their Recipe Box
We are movie buffs, and every Oscar night we have a few friends over for cocktails and snacks. Everyone loves this hot cheese dip, which we serve with small cooked new potatoes, crudit?and pita wedges.
Servings: 2-1/2 cups (625 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp | - |
| 15 ML : about | - |
| cal | 38 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 9 mg |
| sodium | 37 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 1% |
| vit A | 3% |
| folate | 1% |
Suggested Recipes
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2 slices bacon, chopped
1 large leek (white and light 1 green parts) or small onion, minced
1 cup (250 mL) shredded extra-old cheddar cheese
1 cup (250 mL) sour cream
1/2 cup (125 mL) cream cheese, softened
1/2 tsp (2 mL) pepper
Preparation:
In large nonstick skillet, cook bacon over medium heat until beginning to crisp, 3 to 4 minutes. Add leek; cook until softened and bacon is crisp, about 4 minutes. Transfer to 3-cup (750 mL) ovenproof serving dish.
Stir in 1/2 cup (125 mL) of the Cheddar cheese, the sour cream, cream cheese and pepper; sprinkle with remaining cheese. Bake in 425°F (220°C) oven until cheese is melted, 10 to 12 minutes.
Stir in 1/2 cup (125 mL) of the Cheddar cheese, the sour cream, cream cheese and pepper; sprinkle with remaining cheese. Bake in 425°F (220°C) oven until cheese is melted, 10 to 12 minutes.
Tags:
Dips and Spreads; Cheese/Other Dairy; Meat-Pork; Vegetables; Skillet; Bake;
Source
Canadian Living Magazine, March 2002
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