Fresh Leek and Spinach Dip
We skip the soup mix and re-create this party-pleasing dip with fresh spinach and leeks.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
Look for smaller leeks that are about 1 inch in diameter; they're usually more tender. If you can find only larger leeks, discard any fibrous outer layers. Serve the dip with crudités, crackers, or pita chips or spread on sandwiches.
Instructions
1.
Add 2½ cups leeks, oil, and ¼ teaspoon salt to 12-inch nonstick skillet. Cover and cook over medium heat, stirring occasionally, until leeks are softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2.
Pulse leek mixture, cream cheese, spinach, soy sauce, vinegar, pepper, remaining ½ cup leeks, and remaining ½ teaspoon salt in food processor until well combined and spinach is finely chopped, about 10 pulses, scraping down sides of bowl as needed. Add sour cream and Parmesan and pulse until just combined, about 5 pulses.
3.
Transfer dip to serving bowl. Cover and refrigerate until chilled, about 30 minutes. Serve. (Dip can be refrigerated for up to 2 days; stir to recombine before serving.)
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