Grilled Leek Dip Recipe

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Grilled Leek Dip Recipe
Grilled Leek Dip Recipe photo by Taste of Home
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Grilled Leek Dip Recipe

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2 1 1
Publisher Photo
Smoky leeks from the grill add punch to this creamy appetizer with veggies and chips. If baby Vidalia onions are available, I use those. —Ramona Parris, Acworth, Georgia
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Grill: 10 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Grill: 10 min. + chilling

Ingredients

  • 2 medium leeks
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 cups (16 ounces) reduced-fat sour cream
  • 2 tablespoons Worcestershire sauce
  • Assorted fresh vegetables

Directions

Trim and discard dark green portions of leeks. Brush leeks with oil; sprinkle with 1/4 teaspoon salt and pepper. Grill leeks, covered, over medium-high heat 8-10 minutes or until lightly charred and tender, turning occasionally. Cool slightly; chop leeks.
In a small bowl, combine sour cream, Worcestershire sauce and remaining salt; stir in leeks. Refrigerate, covered, 2 hours before serving. Serve with vegetables. Yield: 2-1/2 cups.
Originally published as Grilled Leek Dip in Simple & Delicious April/May 2015

Nutritional Facts

2 tablespoons (calculated without vegetables): 43 calories, 2g fat (1g saturated fat), 8mg cholesterol, 93mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 2g protein.

  • 2 medium leeks
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 cups (16 ounces) reduced-fat sour cream
  • 2 tablespoons Worcestershire sauce
  • Assorted fresh vegetables
  1. Trim and discard dark green portions of leeks. Brush leeks with oil; sprinkle with 1/4 teaspoon salt and pepper. Grill leeks, covered, over medium-high heat 8-10 minutes or until lightly charred and tender, turning occasionally. Cool slightly; chop leeks.
  2. In a small bowl, combine sour cream, Worcestershire sauce and remaining salt; stir in leeks. Refrigerate, covered, 2 hours before serving. Serve with vegetables. Yield: 2-1/2 cups.
Originally published as Grilled Leek Dip in Simple & Delicious April/May 2015

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MY REVIEW
hbaseley User ID: 3311639 249106
Reviewed Jun. 5, 2016

"This was easy to make, but I didn't like it. The worcehestire was far too strong."

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