Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Bacon dip in a ceramic baking dish.

Leek Scape Dip with Bacon and White Cheddar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

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

Find it online: https://thecoppertable.com/bacon-and-cheese-dip/