Roasted Leek Dip

Ingredients

• 1 large leek (Sliced into 1-inch-thick rings.)
• 6 cloves garlic
• 1 cup TRULY® 100% Extra Virgin Olive Oil (Plus more for topping.)
• salt (Use a pinch for roasting; additional amount unspecified.)
• 8 oz cream cheese (Softened to room temperature.)
• 4 oz feta cheese (Drained and softened to room temperature.)
• 2 small lemons (Use both the zest and juice; preferably Meyer lemons.)
• pepper (To taste.)
• 1 tsp hot honey (Optional.)
• 1 tbsp crushed red pepper (Optional; use for topping.)

Steps

1. 1

   Preheat the oven to 300°F.

2. 2

   Add the leek rings and garlic to a small baking dish.

3. 3

   Cover the leek and garlic with the olive oil and add a pinch of salt.

4. 4

   Bake for 45–50 minutes, until the garlic is soft and lightly browned. Remove the dish from the oven and let the roasted ingredients cool.

5. 5

   Strain the roasted leeks and garlic from their cooking oil, reserving the oil.

6. 6

   Add the softened cream cheese, feta, lemon juice and zest, pepper, hot honey if using, and the roasted leeks and garlic to the work bowl of a food processor. Add half of the reserved cooking oil, saving and refrigerating the remaining half for roasting vegetables, cooking eggs, or salad dressings.

7. 7

   Blend until well combined. Transfer the dip to a serving dish and top with a drizzle of olive oil and crushed red pepper if using.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The source does not specify an exact amount for the topping drizzle or the roasting salt beyond a pinch.

Nutrition per serving

• appetizer
• dip
• vegetarian
• Mediterranean
• baked
• make-ahead