Leek Dip
8 oz. Sour Cream
8 oz. Miracle Whip
8 oz. Cream Cheese - softened
4 oz. Shredded Cheddar Cheese
1/4 cup Bacon bits or finely Chopped Pepperoni
1 cup Chopped Leeks
Mix sour cream, miracle whip, cream cheese and cheddar cheese together until evenly blended. Add bacon bits and leeks and mix again until evenly blended.
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I made a double batch of this yesterday, and I bet you anything it will be gone by the end of the week.
I would like to fine some more recipes for leeks, besides putting them in everything we eat for the next 6 weeks. I was talking to a guy the other day who said he had just finished canning pickled leeks... that sounds SO good but I need a recipe. Any suggestions?
I do have an awesome Meatloaf Recipe that I came up with last year but I haven't made it yet this year, I'm thinking maybe tomorrow or Wednesday evening, but, who knows... it all depends on when we get home and what is going on at that point.
I know you posted this 8 years ago and I don't know if you have found a recipe for pickled leeks yet but this mine.
ReplyDeletePICKLED LEEKS
3 quarts Leeks
2 cups Sugar
2 sticks Cinnamon
1 tablespoon whole Allspice
1 1/2 teaspoons Salt
3 1/2 cups Vinegar
1 1/2 cups Water
Ball Pickle Crisp
Wash leeks; drain. Cook leeks; peel. Combine all ingredientsexcept leeks and pickle crisp in a large saucepot. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks. Pack leeks into hot jars, leaving 1/2 inch headspace. Add pickle crisp to each jar, if desired. Ladle hot liquid over leeks, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 30 minutes in a boiling water canner.
This recipe yields about 6 pints or 3 quarts.
You can also use this recipe for pickled beets and apples! I love pickled apples!!!!
Thank you so much. I will definitely try this the next time I get some leeks.
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