Leek-and-Cheddar Dip


  • 8 ounces cheddar, grated (2 cups)
  • Mini pumpernickel toasts or crackers
  • 3 tablespoons stout, such as Guinness
  • ¼ cup mayonnaise
  • 1 leek (white and light-green parts only), sliced into thin half-moons and rinsed well
  • 1 tablespoon unsalted butter
  • 8 ounces Neufchatel cheese, room temperature
  • + 1 more ingredients
    • Coarse salt

1. Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until...

View full recipe at SpringPad


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