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Caramelized Leek and Onion Dip

by Tanya

caramelized leek dip

Ah, the warm weather is back, and you know what that means—picnics. I prefer the backyard barbecue, mostly because I like the convenience and necessities (private bathroom) of a home. Also, the one time I tried to eat breakfast at the beach, pigeons attacked me, and Emeril wasn’t there to protect me from the birdies.

Every self-respecting picnic includes potato chips—because how you can eat a burger and drink beer without chips? You can’t. So naturally you need a proper dip. Sure, you could use one of those ready-made dips (and if you do–the caramelized onion dip from Trader Joes is a-mah-zing!), but it doesn’t take long to whip up your own version at home. This dip features both leeks and onions that are caramelized in bacon fat.

Yup. I said bacon fat.

Bacon fat makes everything taste better. This is a scientific fact. 😀

It’s delicious with potato chips. Or veggies for those who want to feel less guilty eating this dip. And to die for with my roasted fingerling potatoes with onion and fennel. I bet it would also be excellent with a baked potato too. I love a versatile dip. This will be a welcome addition at any picnic. Just don’t let the pigeons take it.

Print Recipe

Caramelized Leek and Onion Dip

Servings: 2 cups

Ingredients

  • 2 leeks roughly chopped
  • 1 onion roughly chopped
  • 8 oz cream cheese room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp white wine vinegar
  • 1 tbsp sugar
  • 6 slices bacon
  • 2 garlic cloves finely minced
  • 1/4 tsp cayenne pepper or to taste
  • salt and pepper to taste

Instructions

  • In a skillet over medium heat, fry bacon until crisp. Remove bacon from skillet and drain on paper towels, then crumble. Set aside.
  • Add leeks and onions to skillet and cook in about 1 tablespoon of bacon fat until caramelized 10-20 minutes, stirring frequently. Add garlic and cayenne pepper and cook for another minute. When caramelized to your preference, remove from heat and set aside until room temperature.
  • While the onions caramelize, combine cream cheese, mayo and sour cream in a medium bowl. Stir in sugar and white wine vinegar.
  • Add crumbled bacon and cooled onions to cream cheese mixture and carefully combine. Season to taste with salt and pepper. Refrigerate for 2-3 hours before serving.
  • Serve with your favorite chips, crackers and/or vegetables.

Notes

Be sure to clean the leeks carefully as dirt often gets stuck in between the layers. After slicing the leeks, put them in a bowl and run cold water over them to remove any lingering dirt.

Enjoy!

Tanya