April is leek time here in Pennsylvania!!!! My husband and I went out and picked a big bag full of leeks and of course he wanted leek dip!! This is something that’s super popular in the backwoods of Pennsyltucky. I remember going with my friends and their parents to pick leeks up in the mountains and then they’d make leek dip and we’d all have horrible smelling leek breath for days. I’m not kidding you…. it’ll make you stink! But, it’s JUST SO GOOD. The trick here is to just make sure that whoever you’re going to be around has some too… and you won’t even smell it!
If you’ve never had leeks, they taste like a combo onion/garlic (hence the stinky breath). They’re friggin’ fantastic if you ask me. They’re also known around here as ramps.
The leek dip is super easy & quick. Leeks, bacon, cream cheese, ranch dressing, sugar, and vinegar.
I cooked a full pound of bacon & used 1/2 of it. I chopped it up into bite size pieces. A lot of the leek recipes call of bacon bits, but in my book, bacon bits are unacceptable (what the hell are they….really). The real deal bacon is MUCH better.
The worst part about the leeks is cleaning them. You’re going to need about 20 for this recipe. They can be pretty tiny & a total pain in the butt to clean…. but I promise you…. they’re sooo worth it.
Once they’re all cleaned chop them up small.
Then combine your bacon, leeks, sugar, vinegar, ranch, and cream cheese in your mixing bowl and mix until fully combined.
Once fully combined, add to bowl & refrigerate for at least 2-3 hours.
Serve with crackers! 🙂
Wild Leek Dip
1 8 oz pack cream cheese
1 tablespoon white vinegar
1 tablespoon sugar
1 c ranch dressing (I used Kraft Buttermilk Ranch)
1/2 pack bacon
- Cook 1/2 pack bacon & let cool on paper towel. Chop into small pieces
- Clean & chop leeks into small pieces
- Add leeks, bacon, cream cheese, white vinegar, sugar, and ranch to mixing bowl. Mix until fully combined.
- Add to serving dish & refrigerate for 2-3 hours. Serve with crackers.