Thursday, November 14, 2013

Maple Bacon & Leek Dip

Before the big Thanksgiving spread goes out you've always got to have a few solid snacks on hand to keep your guests' hands out of the mashed potatoes. This dip makes a killer appetizer served with potato chips and crudités. You can make it up to two days in advance (in fact, it's better if it sits a day or two in the fridge so that the flavors can really develop). 

Maple Bacon & Leek Dip

2 small or 1 large leek
1 large yellow onion
8 oz package of Smoked Bacon 
2 cups Sour Cream
8 oz Cream Cheese, Whipped 
1/4 cup Chives, chopped 
2 Tbsp Grade A Maple Syrup
1/2 tsp kosher salt 
Cracked Pepper, to taste 

1. Softened Cream Cheese by letting it come to room temperature. Next, whip it until fluffy with a stand mixer or hand mixer. Add sour cream and stir. 
2. Chop leeks (white part only) and place into bowl of water to rinse off all grit and dirt. 
3. Cook minced onion and leeks in 1 Tbsp of grapeseed oil until soft and caramelized (this will take a little while, try to be patient). 
4. Heat oven to 400. Lay slices of bacon on a parchment-lined sheet tray and bake for 15-20 minutes until they are started to look nice and crispy. Pull from oven and brush with thin coating of maple syrup and return to oven for another 5-7 minutes. Pull and let cool for 5 minutes before chopping/crumbling. 
5. Add caramelized onion and leek to the dip base. Next mix in bacon and chives. Season with salt and pepper and then place in fridge for at least 24 hours until chilled. 
6. Serve dip with your choice of potato chips & crudités.

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