Why this is our new favorite dip
Looking for a new dip to try? Don’t worry, we’ve got you covered with this easy-to-make leek and bacon dip recipe! We use this on just about anything that’s dip-acceptable. Melted cheese on croissants, tortilla chips, sinful ultimate grilled cheddar and goat cheese, chicken, you name it.
We’ve all had the classics countless times but when you’re looking for a game-changer, you need to get a little more creative. Roasted leeks are a mouth-watering go-to in this household. Extra crispy bacon dripping off the pan is a savory must. The smokiness from the bacon coupled with the sweet earthy undertones of subtle onion flavor from the leeks makes for a complimentary dip. We highly recommend preparing Adam’s simply dry rub for rib seasoning. This will be a flavor blast for your dip and it only takes a couple of minutes to put together. When you get a taste of this, you may rethink those store-bought dips.
We have to take a second here to mention why leeks are just so wonderful for your diet. Leeks have amazing benefits including fortifying your heart health, improving your immune system and lowering your blood pressure. Another benefit is that thanks to its vitamin B6 content, leeks can improve mood and cognitive functions (Dr. Axe). Moreover, the presence of high levels of manganese, vitamin C and folate help maintain a steady focus and avoiding tiredness.
Assemble
Leeks and bacon aren’t just for dips. We’ve got a compound butter recipe we think you will love. If you want to knock out two recipes in one go, double up on the leeks and use the full packet of bacon.
- Preheat oven to 425℉/218℃ and line three baking sheets with parchment paper. Trim the leeks and use the white and light green portions. You can freeze the dark green parts for other recipes.
Cut in half and rinse the dirt off thoroughly. Roughly cut the leeks to the size of your thumb. Place these on one of the lined baking sheets. Drizzle 1 TBS olive oil and sprinkle 1/2 tsp salt.
- Place the bacon on the other baking sheet.
- Rinse the head of the cauliflower and slice off the stem. Cut heads of cauliflower off into bite-size pieces. Place these on one of the lined baking sheets. Drizzle 1 TBS olive oil and sprinkle 1/2 tsp salt, paprika, and oregano.
- Take all three baking sheets and place them in the oven. Cook them for these times: 1) Leeks for 30 minutes; 2) Bacon for 30 minutes or until crispy; and 3) Cauliflower for 20 minutes or until crispy.
- Once these three items are cooked, take them out of the oven and allow them to cool until ready to handle (at least 10 minutes). Set the cauliflower bites aside.
- Place the leeks in the food processor first and follow with the bacon strips broken in half. Pulse these together. Add the Greek yogurt, sour cream, and Adam’s simple dry rub into the food processor. Pulse on low until creamed together and well incorporated.
- Scoop the dip into a quart container or bowl and have a go with those cauliflower bites! Enjoy this leek and bacon dip!
Need some tips?
Why can’t I use all parts of the leek?
The white and light green portions of leeks are the most tender and packed with a lot of flavor. The dark green leaves are usually very tough but they can still be useful! You can store these dark green parts for other recipes by placing them in a ziplock bag and popping them in the freezer.
What else can you use the leek and bacon dip with?
If you want to skip the cauliflower bites, you could use carrots, celery sticks, sliced radicchio, or classic chips! We’ve even used this as a spread on sandwiches and burgers. Delicious!
Leek and Bacon Dip
Equipment
- 3 Baking sheets lined with parchment paper
- Measuring cups and spoons
- Spatula
- Knife
- Kitchen prep gloves (optional)
Ingredients
Ingredients for leek and bacon dip:
- 1 Bunch of leeks
- 1 TBS Olive oil
- ½ tsp Salt
- ½ Packet of bacon
- 1 cup Greek yogurt
- ¼ cup Sour cream
- 1 tsp Adam's simple dry rub for ribs
Ingredients for cauliflower bites:
- 1 Head of cauliflower
- 1 TBSP Olive oil
- ½ tsp Salt
- ½ tsp Oregano
- ½ tsp Paprika
Instructions
- Preheat oven at 425℉/218℃ and line three baking sheets with parchment paper
- Gather all ingredients
- Trim off the fuzzy bottom of the leek and dark green leaves until only the light green and white portions are left
- Slice the leek in half and rinse thoroughly
- Continue to slice leeks into logs the length of your thumb
- Coat the leeks in 1 TBS olive oil and ½ tsp salt and place them on a baking sheet
- Place strips of bacon onto another baking sheet
- Rinse the head of the cauliflower and slice off the extra stem. Cut heads of cauliflower off into bite-size pieces.
- Coat the cauliflower in 1 TBS olive oil and season with salt and paprika and oregano. Place them on the third baking sheet
- Bake all three in the oven – leeks at 30 minutes, bacon for 30 minutes (or until crispy) and cauliflower for 20 minutes (also until crispy)
- When done, allow the bacon, leeks, and cauliflower to cool until you can handle them with your hands, approximately 10 minutes
- In the food processor, place the leeks in first. Break the bacon strips in half and place in the food processor with the leeks
- Add the Greek yogurt, sour cream, and Adam’s simple dry rub for ribs into the food processor
- Pulse on low until creamed together and well incorporated
- Scoop out dip into quart container or bowl and dip in those cauliflower bites!
what do you think of this Leek and Bacon Dip?
Please let us know how it turned out for you! Leave a comment below!