Photographed by Caitlin Bensel

Ayesha's "Eat with Everything" Leek Dip

By Sweet July

And we literally mean, eat with everything.

Time: 50 minutes

No party is complete without this dip.

We're giving your classic spinach dip a bit of an upgrade. Sauteed Leeks and some aromatics like garlic and shallots make the flavors of creamy goat cheese and greek yogurt pop. This dip is perfect for parties because it can be stored for up to a week. Serve this up with whatever your heart desires - vegetables stick, crackers, fresh baguette, potatoes chips... the list can go on.

Photographed by Caitlin Bensel

Ingredients

- 2 tablespoons olive oil
- 1 large leek, sliced (2 cups)
- 1 large shallot, sliced (½ cup)
- 1 garlic clove, minced (2 teaspoons)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 6 ounces fresh baby spinach
- 4 ounces goat cheese, softened
- ½ cup plain whole-milk Greek yogurt
- 1 tablespoon finely chopped fresh dill
- Carrot, celery, and cucumber sticks

Instructions

step 1

Heat oil in a medium skillet over medium. Add leek, shallot, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir into teaspoon of the salt and teaspoon of the pepper. Reduce heat to low; add spinach in handfuls, stirring until wilted. Remove from heat; let cool completely, about 30 minutes.

step 2

Stir together cheese, yogurt, dill, and remaining of salt and pepper in a medium bowl. Add cooled leek mixture; stir well to combine. Serve with carrot, celery, and cucumber sticks. Dip may be stored, covered, in refrigerator, up to 1 week.

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Ayesha's "Eat with Everything" Leek Dip

No party is complete without this dip.

Ingredients