Bacon And Leeks Dip

Bacon And Leeks Dip with La Panzanella Croccantini crackers


A hearty, savory dip for cool autumn days.


  • 3 medium leeks, white and pale-green parts only, thinly sliced crosswise
  • 6 strips of bacon, cooked until crisp and coarsely chopped
  • 2 cups sour cream
  • 6oz soft goat cheese
  • 3 Tbsp unsalted butter
  • Coarse salt


  1. Melt butter in a large skillet over medium-low heat.
  2. Cook leeks until caramelized, stirring often, about 35 minutes.
  3. Transfer leeks to a bowl, and let cool.
  4. Stir in sour cream, goat cheese, bacon, and salt to taste.
  5. Serve cool, or refrigerate for up to 3 days.

Original recipe found at