Leek and Four-Cheese Dip

Photo by Jim Norton


Print Email



Leek and Four-Cheese Dip


A creamy and flavourful snack to serve warm with crispy pita triangles, cracker bread, or crostini. You can also make this dip with other vegetables: Replace leek with a large Vidalia onion, chopped and sauteed, or an 8-oz (250 g) package of fresh spinach, wilted and chopped.

  • Serves: 4-6
  • Course: Snack


  • 1 tbsp extra-virgin olive oil (15 ml)
  • 1 leek, white and tender green parts, washed and thinly sliced
  • 1 clove garlic, chopped
  • Kosher or sea salt
  • Freshly ground pepper
  • 1/2 cup grated Emmenthal cheese (125 ml)
  • 1/4 cup grated Gruyère cheese (60 ml)
  • 2 tbsp grated Parmigiano Reggiano cheese (30 ml)
  • 8 oz soft cream cheese (250 g)


  1. Heat oil in a frying pan over medium-low heat. Add leek and sauté until soft but not brown, 6–8 minutes. Add garlic and cook for a couple of minutes more. Season lightly and set aside. In a bowl, mix grated cheeses; reserve a few tablespoons for the topping. Stir in cream cheese and leek mixture. Season to taste.
  2. Spread mixture evenly in a baking dish, sprinkle reserved grated cheese on top, and bake in preheated 400°F (200°C) oven until bubbling, 15–18 minutes. Set under broiler to lightly brown top. Serve warm.

1 comment

Sort order:

Oldest Newest


Dec. 6, 2011

10:08 am

Why can't I print the full recipe (including ingredients)? Each time I go to print the ingredients are not available. F. Skeaff

You need to be logged in or a registered user to leave a comment

Log in  |  Register

Tonight on Cottage Life

  • No listings available
View Full Schedule


Jane Rodmell