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Leek and Bacon dip

Tad Seaborn/The Globe and Mail

Maybe Martha Stewart is perfect – I could not find a thing to change about this recipe when I tested it at home. Because this dip is made from scratch I hesitate to compare it with a run-of-the mill, off-the-shelf chip dip but the truth is – as great as this is with pita or veggies – its soul mate(s) are crisp, salty, ripple-cut chips. With the same decadence and savour of an onion dip, the freshly caramelized leeks and crispy, real bacon bits take snacking to a higher level. And if you feel a bit too guilty to make this just for yourself, it's ideal for the next barbeque, book club night, family reunion …

Ingredients

140 grams plan goat cheese

3 leeks

2 tablespoons unsalted butter

2 cups sour cream

6 strips of bacon

1/4 teaspoon sea salt

Method

Take small plain goat cheese from the fridge and allow to soften. Rinse and slice three leeks (use only the white and pale-green lower section) into thin strips cross-wise. You’ll have just over two cups.

Add two tablespoons unsalted butter to a large non-stick pan and heat on medium-low. Add the leeks, stir often, and cook til browning – about 30 to 35 minutes. Remove from heat and allow to cool.

Once cooled, put the leeks, two cups sour cream, the goat cheese and six strips of cooled, crisp and crumbled bacon into a bowl. Mix well, taste and season (start with a 1/4 teaspoon sea salt). Set aside some bacon to sprinkle on top.

The dip will taste great for one to two days, kept in the fridge.

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