Grilled Leek Dip

Name: Grilled Leek Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-1/2 cups.
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

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

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.

Nutrition 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.

Originally published as Grilled Baby Vidalia (or Leek) Onion Dip in Simple & Delicious April/May 2015