Bubbling Leek, Cheddar and Bacon Dip
28 people added this to their Recipe Box
This recipe makes 5 1/2 cup (125 mL) servings
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 |
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.
Ingredients
- 2 slices bacon, chopped
- 1 large leeks, (white and light green parts) or small onion, minced
- 1 cup shredded extra-old cheddar cheese
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 tsp 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.
Source : Canadian Living Magazine, March 2002
- Keywords : Appetizers; Condiments/sauces; Bake; Skillet; Bacon; Cheddar cheese; Sour Cream;
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