Name: Fresh Leek and Spinach Dip
Total time: 55 min
Ingredients: 1 pound leeks , white and light green parts only, sliced thin crosswise and washed thoroughly (3 cups), divided; 2 tablespoons extra-virgin olive oil; 3⁄4 teaspoon table salt , divided; 3 garlic cloves , minced; 4 ounces cream cheese , cut into 4 pieces; 3 ounces (3 cups) baby spinach; 1 1⁄2 tablespoons soy sauce; 2 teaspoons white wine vinegar; 1⁄2 teaspoon pepper; 1 1⁄2 cups sour cream; 1⁄4 cup grated Parmesan cheese

Why This Recipe Works

We were looking for a fresh take on classic spinach dip, which is typically made with dehydrated soup mix. We found that sweating a portion of the leeks and reserving some raw leeks added savory onion flavor. We added the hot leek mixture straight to the food processor with the cream cheese (so there was no need to soften it) and pulsed with other ingredients until the leeks were finely chopped. To avoid fibrous texture in our dip, we opted out of the traditional frozen spinach and used just 3 ounces of fresh baby spinach instead. The baby spinach added fresh notes and vibrant green color. After pulsing the spinach with the leeks and cream cheese along with soy sauce and white wine vinegar for umami and acidity, we added sour cream for a cooling and tangy addition and Parmesan cheese for more savory flavor. After chilling, this delicious dip can be served with fresh spring vegetables, crackers, or bread.

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Before You Begin

Look for smaller leeks that are about 1 inch in diameter; they're usually more tender. If you can find only larger leeks, discard any fibrous outer layers. Serve the dip with crudités, crackers, or pita chips or spread on sandwiches.

Instructions

Add 2½ cups leeks, oil, and ¼ teaspoon salt to 12-inch nonstick skillet. Cover and cook over medium heat, stirring occasionally, until leeks are softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Pulse leek mixture, cream cheese, spinach, soy sauce, vinegar, pepper, remaining ½ cup leeks, and remaining ½ teaspoon salt in food processor until well combined and spinach is finely chopped, about 10 pulses, scraping down sides of bowl as needed. Add sour cream and Parmesan and pulse until just combined, about 5 pulses.

Transfer dip to serving bowl. Cover and refrigerate until chilled, about 30 minutes. Serve. (Dip can be refrigerated for up to 2 days; stir to recombine before serving.)