This super cheesy leek dip is my favorite quick snack to have in the fridge waiting for the cravings.
Only 4 ingredients and 20 seconds and you are ready to empty that big bag of crackers.
Yep, you heard it right, 20 seconds. And this is not clickbait. I can guarantee you’ll spend more time reading this article than making this dip.
The best thing is that it can get you out of a bad situation. Picture this: you are chilling in your restroom just watching Netflix and someone important rings your bell. If you got the right ingredients, you can make this recipe in the time they take to call the elevator and walk to your door.
They will think you’re the best host ever. And when they ask for your secret, you just say it’s all thanks to TheCookwareGeek.com (God, that sounds like an awful TV ad).
The main reason why it’s so fast is because it’s a blender dip. No extra preparations and steps, just throw all the ingredients in a blender and set the high speed. This is straightforward easy and it is a time saver when you have unexpected guesses and you don’t want to serve only water the entire evening.
The flavor of this dip is strong, so don’t exaggerate with the leek or the parmesan cheese. Too much of either and the punch of flavor can be a little bit overwhelming.
If you are looking for a dynamic duo of dips for your next party, you can try my bacon and corn dip and this leek dip to astonish your guests. If you feel like you need the perfect companion for the dip, you also can try to make tequeños (cheese sticks). 100% party success rate.
- 150 gr leek roughly chopped
- ⅓ cup cream cheese
- 2 tbsp mayonnaise
- 3 tbsp grated parmesan cheese
- Salt and Pepper
Add all the ingredients to the blender and press the start button. What did you expect?
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.
2 thoughts on “Leek Dip – A 20-Seconds Delicious Dip”
I think this definitely has potential, but I wasn’t a big fan of this recipe as written. I found the leek flavour was too sharp for my liking. I would probably make it again, but would roast or caramelize at least a portion of the leeks just to take the edge off. Thank you for sharing this recipe. It did serve me in a pinch.
I’ve used this recipe for years..only I add a boiled egg also