Creamy Caramelized Leek Dip
Creamy. Caramelized. Leeks. Is there a more enticing triplet? This savory, chip-ready dip is about to overturn what you thought you knew about caramelized alliums and become your go-to party pleaser.
A version of this recipe was originally created for Worthy Flavors.
Caramelization > Everything
What does it mean to caramelize leeks? Or anything, for that matter? Caramelization is the process of cooking natural sugars until they turn golden brown and sweet. A brown singe on the edges of your roasted sweet potatoes or a mouthwatering crust on a seared steak are both examples of caramelization accomplished.
We’re naturally drawn to the crispy, slightly sweet, and deeply satisfying brown color that comes from caramelization. Golden brown indicates enhanced flavor and the always sought-after crisp texture. For this caramelized leek dip, you’ll treat thinly sliced leeks to the full caramel experience before folding them into a satisfyingly creamy bath of yogurt.
The result? A well-balanced vegetarian appetizer that hits the perfect note of savory, sweet and decadent.
How to make caramelized leeks
So how do you do it? Caramelization is a labor of love that simply can’t be rushed. Ultimately, the goal is to melt your leeks down until they release most of their liquid. They should turn soft and gooey with a richly concentrated allium flavor. This takes time and a bit of heat management.
Start with a large, cold skillet drizzled with a slick of olive oil. Heat the oil over medium heat and add the leeks. Cook them for about five minutes, stirring regularly. Then add minced garlic and a generous pinch of salt and reduce the heat to low. Continue cooking and stirring until the leeks are uniformly golden brown, melted, and flavorful.
I like to deglaze the pan with a splash of white wine or vegetable stock about halfway through cooking. This allows you to scrape up anything stuck to the bottom of the pan and adds enough liquid back into the leeks to encourage them to cook and soften up a bit more.
Caramelization is a labor of love.
Treat yourself to a big batch of caramelized leeks and enjoy savory alliums on salads, sandwiches, toast and more all week long.
Making Creamy Caramelized Leek Dip
When you’re satisfied with your silky leeks, transfer them to a large bowl and let them cool a bit. Then simply fold in your favorite yogurt, lemon juice, and herbs. I like to use a high-fat Greek yogurt, but dairy-free plain yogurt or low-fat will also work.
Likewise, you can substitute chives with another fresh herb, such as oregano, tarragon, thyme, or basil. In a pinch, dried herbs will work but stick to no more than 1/2 teaspoon, as the flavor is stronger.
Serving Suggestions
This creamy and savory dip is a welcome appetizer all year long. It goes just as well with crunchy crudités as it does with toasted bread, potato chips, and crackers. I especially recommend serving the dip with Fig and Olive Raincoast Crisps.
Caramelized Leek Dip Recipe
3 tablespoons olive oil
3 leeks, cleaned and sliced into ¼-inch half-moons
2 garlic cloves, minced
¼ cup vegetable broth or white wine
1 cup whole-milk yogurt
½ lemon, juiced
2 tablespoons minced fresh chives
Salt and pepper to taste
Instructions
In a large skillet, heat the oil over medium-high heat. Add the leeks and cook for 5 minutes. Reduce the heat to low, add the garlic and a pinch of salt, and cook for 10 minutes, stirring regularly.
Add the wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Continue to cook for 15-20 more minutes, until the leeks are melted and caramelized. Transfer the leeks to a large bowl and let cool slightly.
Stir the yogurt and lemon juice into the leeks and adjust the seasoning with salt and pepper. Garnish with chives and serve.