Leek
Leek Dip
This is great for dipping this week’s cucumbers, radishes, kohlrabi and summer squash.
1/4 cup slivered almonds
2 tablespoons unsalted butter
2 medium leeks, white and pale-green parts only, thinly sliced
1 16-ounce container sour cream
1 14-ounce log fresh creamy goat cheese
1 tablespoon chopped flat-leaf parsley
Salt and pepper to taste
Heat oven to 350 degrees F. Spread slivered almonds in baking pan; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside.
Melt butter in a medium sauté pan over medium-low heat, and add leeks. Sauté until soft and translucent, about 5 minutes. Set aside to cool.
Place the sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, salt and pepper to taste. Keep covered with in the refrigerator until ready to use.
Makes 3 1/2 cups.
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