Bacon and Cheese Dip with Leek Scapes

Jump to Recipe· 4.9 from 9 reviews

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Leek Scapes are usually some of the first fresh produce on the scene in the Spring, and if you have a Farmers Market nearby you have probably seen these and have wondered what they are or how to use them. This Bacon and Cheese Dip with Leek Scapes is an easy appetizer that really showcases their flavor. If you’re looking for a leek scape recipe, you have come to the right place! 

Bacon and cheese dip in a green baking dish.

This is not your ordinary bacon and cheese dip! You will find no seasoning packets, pre shredded cheese or fake bacon bits. As a longtime culinary professional, I have found that food tastes best when it is made simply without a lot of processed ingredients. Another thing special about this dip? It uses leek scapes, which are a part of the leek plant that grows from leeks that are not harvested. To learn more, be sure to visit my guide to scapes.

Working with less common ingredients like leek scapes is a great way not only to inject variety into your cooking and eating, but it’s just fun to work with something new to you! Helping you learn about new ingredients and preparations is something I am very passionate about. 

I also love all things about cooking with fresh seasonal produce (as well as eating it) and it’s time once again to do both in my favorite way: buying from the local farmers in my area. 

Ingredients For The Best Bacon And Cheddar Dip

  • Leek Scapes- I love the flavor and versatility of leek scapes. They have a mild pungency that mellows a bit when cooked, and is equally nice raw. I actually use them raw in this potato salad. They have a mild, almost scallion-like note and they are perfect with the smoky bacon and sharp white cheddar.
    Cooking with them is just like using shallots, leeks, or onions. They could be used pretty much anywhere you’d use those ingredients, which means that when they are in season you can use them in all kinds of things!
  • Bacon- Use the best quality bacon you can buy. This dip is all the better for it, and life is too short for cheap bacon anyway. Try to avoid peppered bacon, as it will add more pepper to the recipe than you want.
    I like thick cut uncured bacon (if you can find it use it!). Butcher counter bacon rather than pre packaged is also good to try here.
  • Sharp White Cheddar- When it comes to the cheese, the sharper the better in my opinion, at least for this recipe. That sharpness adds depth. I do recommend white cheddar here, not orange. I think the color makes the dip look a little strange. Please use full fat cheese, not reduced fat. It will not melt well when the dip bakes.

For the full ingredient list, be sure to check out the recipe card.

Amy’s Techniques and Tips For Bacon Dip

  • This dip is so easy, and you can assemble it right in the dish you’re cooking in, so you don’t have to dirty additional dishes. I love when that happens!
  • Don’t skip the dijon mustard. It adds a little acidic tang that cuts through the creaminess of the other ingredients.
  • Be sure to use the bacon fat to cook the leek scapes! This adds SO much flavor to the dip. To prevent the dip from being greasy, don’t forget to drain the rendered bacon and the sliced leek scapes on paper towels before adding to the dip.
  • For additional tips and troubleshooting, see the recipe card notes.

Here are some helpful step by step photos:

  • Browning bacon in a skillet.
    Render the bacon.
  • Cooking bacon and leek scapes.
    Add the leek scapes.
  • Cream cheese, mayo, and sour cream with seasonings in a baking dish.
    Combine the dip ingredients.
  • Add the shredded cheese to the baking dish.
    Add the cheese.
Amy's hand holding a cracker with bacon dip.

How To Change Bacon and Cheese Dip With The Seasons

In the Summer, try garlic scapes as an alternative. When I make this dip in the Fall and Winter, I use thinly sliced leek or shallot. The steps and cooking technique stays the same, you are just swapping out an ingredient.

Serving And Enjoying Your Bacon Dip

I know the obvious thing here is to serve this with crackers or sliced baguette, which is great. But I want to give you some more ideas than just that! 

This dip is great with veggies as part of a crudite platter, or even with a salad and soup as part of a light meal. It doesn’t have to be just an appetizer. 

I also happen to think it makes a great topping on a burger as well!

Thank you for stopping by, and I really hope you love this bacon and cheese dip with leek scapes. Don’t forget to sign up for my newsletter with all the latest updates. Happy Cooking!

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Bacon dip in a ceramic baking dish.

Leek Scape Dip with Bacon and White Cheddar

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4.9 from 9 reviews

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This bacon and cheese dip with leek scapes skips the packets and shortcuts and uses smoky bacon, freshly grated cheese, and Farmers Market fresh leek scapes to create a dip actually worth making from scratch.

  • Total Time: 35 minutes
  • Yield: 8 Servings 1x

Ingredients

Scale

4 slices of Bacon

2 Leek Scapes

1 1/2 cups of Sharp White Cheddar

1/2 cup of full fat Sour Cream

1 brick of Cream Cheese

1/2 cup of Mayonaisse

1 teaspoon of Salt

1/2 teaspoon of Black Pepper

1/2 teaspoon of Dijon Mustard

Instructions

  1. Heat the oven to 375 degrees. Heat a skillet on medium high heat. Chop the bacon and leek scapes.
  2. Add the bacon to the pan to brown and cook for about 5 minutes.
  3. Add the leek scapes to the pan with the bacon and cook until the scapes are soft and the bacon is cooked through, about 5 minutes.
  4. Once bacon and scapes are cooked, add them to a small oven safe dish.
  5. Shred the white cheddar cheese until you have 1 1/2 cups.
  6. Unwrap the cream cheese and place on a microwave safe plate and microwave in 30 second intervals until softened.
  7. Add the 1/2 cup of sour cream, 1 brick of cream cheese, 1/2 cup of mayonnaise, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dijon mustard and the 1 1/2 cups of shredded cheese to the baking dish. Stir well until everything is incorporated.
  8. Bake for 15 minutes, or until bubbly around the edges.  The top of the dip should be a pale golden color. Serve and enjoy!

Notes

Leeks or shallots may be used in place of the scapes.

To prevent your dip from being greasy, be sure to drain the cooked bacon and leek scapes thoroughly on paper towels to absorb the fat.

The dip can be made ahead of time and refrigerated until ready to bake. Just foil wrap the baking dish and refrigerate until its time to bake. Remove the dip from the refrigerator at least 30 minutes before baking to allow it to come to room temperature before placing it in the oven.

Be sure to use full fat for the cream cheese, sour cream, and cheese.  Low fat products don’t do as well when baked, leading to textural issues with the dip.

Using cheese you shred yourself instead of pre shredded cheese ensures that the cheese will melt nicely as it bakes. Pre shredded cheese contains potato starch, which can inhibit melting.

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 25 minutes
  • Category: Appetizers and Drinks
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 170
  • Sugar: 1
  • Sodium: 525
  • Fat: 16
  • Saturated Fat: 7
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 2
  • Fiber: 0
  • Protein: 5
  • Cholesterol: 34

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4 Comments

  2. I’m always looking for new dips to try, and this leek dip looks amazing! Thanks so much for sharing the recipe!

    Reply

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