2 Tablespoons extra-virgin olive oil or avocado oil
1 medium leek, white and light green part only, diced
1 cup (8 oz) full-fat sour cream
1 cup (8 oz) full-fat plain Greek Yogurt
¾ teaspoon onion powder (or granulated onion)
¾ teaspoon sea salt
Serving suggestions: potato chips, veggie chips, pretzels, veggies
- Heat the oil in a medium skillet over medium heat. Add the leeks and sauté. Once they start to develop a little color, turn the stove down to medium-low. Continue stirring until the develop even more color, then turn the stove down to low. Continue cooking a low for a few more minutes until golden brown. The whole process should take about 10 minutes.
- Meanwhile, combine the remaining ingredients in a bowl. Add caramelized leeks and stir to combine. Refrigerate until ready to serve.
– Highly prefer leeks in this recipe because they are a bit milder than an onion and seem to melt into the dip once caramelized. However, if you can’t find leeks or don’t have any on hand, you can substitute a small diced onion in its place. You still want to caramelize the same way; it will just take longer than the leek.
– To dice the leek, make 4-6 lengthwise cuts down the leek, leaving the root end intact. Then make cuts crosswise down to the root end and you should end up with a dice.
– This dip can be made 3 days in advance and is even more delicious if it can sit in the fridge overnight before serving.
Thanks for the recipe Beach Cities Moms!
