Homemade Dutch Leek Dip Recipe
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!
Equipment
- Food processor with knife
Ingredients
- 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
Instructions
- 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.
NOTES
1. Clean Leeks - A great tip to clean the leeks is to slice a bit of the top. Then take your knife and cut from the top to 1 inch of the bottom (so not all the way through). Next, turn a quart and repeat. Now every leaf of the leek can be rinsed and cleaned very well, and no sand stays behind.
2. Greek yogurt - Thick yogurt, which has a creamy mouth feeling. You could also opt for sour cream.
3. 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 or white wine vinegar.
4. Storage
- 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.
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