This Leek Dip recipe is very popular in the Netherlands. You can buy it in the supermarket as Heksenkaas® (Witches cheese). It contains cream cheese, mayonnaise, garlic, leek, and all kinds of fresh herbs.
And that creamy combination is so terrific. I don’t use it only as a dip but also as a spread on bread or wraps. It’s just as versatile as it is delicious! Everybody loves it; it’s one of the most popular dip recipes!
Dutch Leek Dip
About ten years ago, a greengrocer called Dennis Voerman invented this recipe and sold it in his store. It was such a good recipe that it became an instant success, and the creamy leek dip expanded throughout the country. These days it’s manufactured on a large scale and can be bought in supermarkets in the Netherlands as Heksenkaas®.
A fun fact is that the name, which is Dutch for Witches cheese, is derived from the American holiday Halloween.
Witch’s cheese is a great dip (delicious with crackers and potato chips), but you can also use it as a spread. I’ve made tortilla pinwheels several times with them. And it’s a great side dish for your next summer BBQ (serve it as a spread for a sliced baguette).
This recipe is a recreation of the store-bought version. It’s cheaper, one of the most simple recipes I know. And you can make it available worldwide (not only in the Netherlands). It’s one of my favorite cheese dips. What is your favorite?
What do you need for Dutch Witch's Cheese?
To prepare this Leek Dip Recipe, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Mayonnaise - a creamy, slightly tart, and sweet smooth sauce.
- Greek yogurt - Thick yogurt, which has a creamy mouth feeling. You could also opt for sour cream.
- Leek - this vegetable has a sweet and tender flavor. Slice the leeks very thin. Don’t use the dark green parts of the leek but the light green parts or whites instead.
- Parsley - with its peppery taste, it’s delicious to add to this sauce.
- Garlic - everything becomes better with a bit of garlic.
- Cream cheese - This is the base of the dip. Use a good quality cream cheese because this gives the best result.
- Honey - to sweeten this sauce a bit.
- Rice vinegar - is a sweet, acidic flavor. You can compare it to apple cider vinegar. If you don’t have rice vinegar, you can substitute it with apple cider vinegar, white wine vinegar, or lemon juice. Don’t use white vinegar; you’ll miss the touch of sweetness.
- Black pepper - to spice up the leek dip.
How to prepare a creamy Dip with Leek and Cream Cheese?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- In a bowl of a food processor, add the sliced leek.
- Also, add mayonnaise, Greek yogurt, and parsley.
- Take the squeezed garlic and add it, together with the cream cheese, honey, and vinegar, to the bowl. Flavor it with freshly ground black pepper.
- Blend it shortly. You don’t want a super smooth sauce; it just has to be mixed.
Put the Leek dip in a serving bowl with a homemade baguette as a side to your next barbecue. Or serve it to your party guests to dip (homemade) crackers into the witch’s cheese. And it’s one of the most popular brunch recipes I’ll always serve.
Garnish with some fresh leek slices.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- Food processor with knife
- 1 ½ tablespoon mayonnaise
- 1 tablespoon Greek yogurt or sour cream
- ⅓ cup leeks cleaned and sliced thinly.
- 1 tablespoon parsley
- ½ clove garlic squeezed
- ½ cup cream cheese
- 1 tablespoon honey
- ½ teaspoon rice vinegar
- ⅛ teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
- Put all the ingredients in the bowl of a kitchen machine.1 ½ tablespoon mayonnaise, 1 tablespoon Greek yogurt, ⅓ cup leeks, 1 tablespoon parsley, ½ clove garlic, ½ cup cream cheese, 1 tablespoon honey, ½ teaspoon rice vinegar, ⅛ teaspoon ground black pepper
- Pulse until everything is blended. The dip doesn’t have to become super smooth.
- Refrigerator - Cover it with plastic foil, or use an airtight container and store it for up to three days in the fridge. Serve it at room temperature.
- Freezer - Don’t freeze it. The consistency of the yogurt will change, and it’s not that delicious anymore.
- Leftovers - use them on a sandwich or a wrap (with some lettuce and smoked chicken) for lunch the next day! Or as a savory dip to eat with tortilla chips.