Leek Dip
By: Anonymous
Published: Monday, April 5, 2010 - 5:56am

Ingredients




1/4 cup slivered almonds
2 tablespoons unsalted butter
2 mediums leeks, white and pale-green parts thinly sliced
16 ounces sour cream
1 fresh goat cheese log - (14 oz)
1 tablespoon chopped fresh flat-leaf parsley
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Heat oven to 350 degrees. Spread slivered almonds on a baking pan; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop, and set aside. 2 Melt butter in a medium saute pan over medium-low heat, and add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool. 3 Place the sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, and salt and pepper to taste. Keep covered with plastic in the refrigerator until ready to serve. 4 Serve this dip with cucumber, cauliflower, fennel, daikon radishes, jicama, kohlrabi, and celery. 5 This recipe yields 3 cups. 6 Yield: 3 cups