It’s time for scapes! Leek Scapes are usually the first on the scene in the Spring, and if you have a Farmers Market nearby you have probably seen these and may have wondered what they are or how to use them. This Leek Scape Dip with Bacon and White Cheddar 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!
It’s Farmers Market Season once again! I 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.
Scapes are an ingredient I have only been able to find from a farmer or local avid gardener. I love to cook with them, and it’s a shame local grocery stores don’t really carry them (at least not that I have found).
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 my recipe for Potato Salad with Leek Scapes and Herbs. 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!
Frequently Asked Questions
You can! Gouda (especially smoked gouda) would be an awesome substitute. I don’t recommend using yellow cheddar here, the color will make the dip look strange.
Shallots or leek would work very well here. If you decide to use leeks, be sure to dice them small. You could use the green top of the leek here if you like!
You bet! It’s so good, I have a hard time not eating the whole dish of it by myself. If you are bringing this to a barbeque or serving it for entertaining, you may want to make a double batch.
Other Tips and Serving Suggestions
I like this with slices of nice crusty baguette (any excuse to eat bread, right?). It’s also nice with raw cauliflower or other veggies for dipping, or crackers. This is an easy appetizer for entertaining, or it’s great to eat while sitting on the couch watching movies (I wouldn’t know anything about that).
This recipe is quick to throw together, and you can even make it ahead except for baking it. Just assemble the dip, put foil on top, and refrigerate until ready to bake. Just be sure to remove the foil before baking. If you are refrigerating this before baking, make sure it’s out of the fridge at least a half hour before you place it in the oven to let the dip get to room temperature.
Leftovers will keep in the fridge for up to five days, and you can reheat it in a microwaveable dish.
I hope you try cooking with leek scapes if you can find them. I love working with less common ingredients, it’s a great way not only to inject variety into your cooking and eating, but it’s just fun to work with something new!
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- 2 slices of Bacon, chopped (about 1/2 cup)
- 1/2 cup Leek Scapes, sliced (about 1/2 of one large scape)
- 1 cup Sharp White Cheddar, shredded (about 4 ounces)
- 1/4 Sour Cream (full fat)
- 4 ounces Cream Cheese, softened (full fat, 1/2 brick)
- 1/4 cup Mayonnaise
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Dijon Mustard
- Heat the oven to 375 degrees. Heat a skillet on medium high heat. Chop the bacon and leek scapes.
- Add the bacon to the pan to brown and cook for about 5 minutes.
- Add the leek scapes to the pan with the bacon and cook for about 3 to 5 minutes, until the scapes are soft and the bacon is cooked through.
- Once bacon and scapes are cooked, add them to a small oven safe dish.
- Shred the white cheddar cheese and place in a small bowl.
- Add the sour cream, cream cheese, mayonnaise, salt, black pepper, and dijon mustard to the bowl with the shredded cheese and stir to combine.
- Add the cheese mixture to the oven safe dish with the scapes and bacon and stir until well incorporated.
- Bake for 15 minutes, or until bubbly around the edges. Serve warm with baguette slices, crackers, or vegetables for dipping.
Leeks may be used in place of the scapes.
Smoked gouda, Pepper Jack, or other cheese that melts well may be substituted for white cheddar
Amount Per Serving: Calories: 170Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 525mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.