It’s summertime and everyone is taking vacations (including our staff!). This month, we are looking to the archives in search of some of our favorites recipes to share over these final days of summer.
And, with only a few weeks left of warm weather, many people are gearing up for the big Labor Day weekend festivities – don’t worry we’ve got you covered.
Leek, Mushroom, Spinach Dip
Prep Time: 20 min
Total Time: 25 Min
Makes: 8-12 servings
- 1 TBSP BUTTER
- 1 TBSP OIL
- 1 LARGE LEEK, CHOPPED AND RINSED
- 1 8OZ. CLAMSHELL MUSHROOMS, CHOPPED
- 1 TBSP GARLIC, MINCED (APPROX. 2-3 CLOVES)
- 1 BUNCH SPINACH, CHOPPED
- 1 8OZ. PACKAGE OF CREAM CHEESE
- 1 8OZ. CONTAINER OF SOUR CREAM
- SALT, PEPPER, WORCESTERSHIRE SAUCE TO TASTE
- Melt butter and oil in a pan together. If you only have one or the other, that’s fine too. The combination simply adds a layer of flavor.
- Chop the leek, white and green parts, and let sit in a bowl of cold water to rinse. Leeks are particularly dirty between their layers and if you don’t have a leek or simply don’t feel like doing this extra step, use an onion.
- While leek is being cleaned, roughly chop mushrooms, garlic, and spinach. Cutting all vegetables to around the same size will help them cook evenly as well as ensure an “even bite” when your guests dig in.
- Sautee leek in a pan, for a few minutes, stirring a bit but not constantly.
- As the leek softens and caramelizes, add chopped mushrooms.
- As mushrooms cook down, after a few minutes, add the chopped garlic.
- Finally, add chopped spinach. Spinach cooks quickly and will only take a few minutes at most.
- Let vegetable mixture cool for a few minutes in the pan, before adding to bowl to hand mix with cream cheese and sour cream.
- Add salt, pepper, and Worcestershire sauce as desired, to taste. No worries if you don’t have or like Worcestershire, it simply adds a layer of flavor but it is not vital
- Serve with chips, crackers, sliced baguette, in a bread bowl, or with cut veggies of your choice.