Best Bacon And Caramelized Leek Dip Recipes

Bacon-and-Caramelized-Leek Dip image

Provided by Martha Stewart

Time 1h

Yield Makes 3 1/2 cups

Number Of Ingredients 6

3 tablespoons unsalted butter
3 medium leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well (about 3 cups)
2 cups sour cream
6 ounces soft goat cheese
6 strips bacon, cooked until crisp and coarsely chopped
Coarse salt

Steps:

Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized, about 35 minutes. Transfer to a bowl and let cool.
Stir in sour cream, goat cheese, bacon, and 1 1/2 teaspoons salt.

Caramelized Onion and Bacon Dip image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 9

1/4 cup extra virgin olive oil
3 pounds yellow onions, halved lengthwise and thinly sliced crosswise
1 teaspoon coarse salt
2 tablespoons white wine vinegar
1/3 pound bacon, chopped
1 1/2 cups mayonnaise
1 cup sour cream
1/4 cup safflower oil
3 shallots, thinly sliced into rings

Steps:

Heat a large skillet. Add the olive oil. When it shimmers, add the onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45 minutes to I hour; add a little water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.
Meanwhile, cook the bacon in a small skillet until it has rendered its fat. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate; reserve the fat in the pan if you will be frying the shallots.
Let the bacon cool.
Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl.
For the optional garnish, add the vegetable oil to the skillet with the bacon fat and heat over medium-high heat until the oil shimmers. Add the shallots, lower the heat, and cook, stirring occasionally, until golden brown, about 2 minutes. Drain the shallots on a paper-towel-lined plate.
Garnish the dip with the fried shallots, if using, and serve.