Leek, Cheddar and Guinness Dip
Leek, Cheddar and Guinness Dip
serves 8-10
1 Tablespoon unsalted butter
2 medium leeks (white and pale green parts), rinsed and sliced into thin half moons
1/4 teaspoon kosher salt
8 ounces (about 2 cups) aged white cheddar, grated
8 ounces cream cheese, softened
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon grainy Dijon mustard
1/4 teaspoon Worcestershire sauce
3 Tablespoons Guinness
Freshly ground black pepper to taste
1 Tablespoon chopped fresh flat-leaf parsley
Position oven rack to upper third of the oven. Preheat the oven to 400º F.
In a medium skillet over medium heat, melt the butter. Add the leeks and salt and sauté until tender and lightly caramelized, about 10-12 minutes. Transfer the leeks to a large bowl. Add the cheddar, cream cheese, mayonnaise, mustards, Worcestershire sauce, and Guinness; mix until smooth. Season to taste with freshly ground black pepper. Transfer the mixture to a 1-quart baking dish. Place the dish on a baking sheet and bake until browned and bubbling, about 18-20 minutes. Serve with toasts or crackers. Enjoy!
Printed from thegalleygourmet.net