Archives for posts with tag: dips

I’m a big-time snacker.  Little bites of cheese, bread, and veggies is what I call deliciousness.  When my husband is on-call for work, I relish in the thought that I don’t have to cook a proper meal for dinner.  I can eat whatever I want.  What I want usually involves me raiding my always stocked cheese drawer in the fridge and picking up some nice crusty bread.  It’s not the healthiest of dinner options, but it’s my kind of meal.

This spread was inspired by those awful (actually, not so awful) premade onion dips you can buy at the grocery store.  They are full-on 80’s food nostalgia.  Back in the day, we would pop open some “helluva good” onion dip and some ruffles chips and we were set.  Those neon orange cheese curls would complete the picture of my favorite foods circa 1989.

Let’s fast forward 20 some odd years and though I would like to say I don’t like cheese curls – I still love them.  But, my overall taste palate has evolved beyond neon orange junk.  I used leeks in this version of onion dip.  Classy, I tell you. 😉  Instead of just sour cream I added goat cheese, because I love its tang combined with the sweetness of the caramelized leeks.

*I just wanted to say sorry for my lack of posts, I hope to be more frequent.  Sometimes we get writers’ block and need to find our way back. 🙂

Caramelized Leek and Goat Cheese Spread

Serves 4-6


olive oil

2 cups sliced leeks, white and light green parts, washed throughly

1 clove of garlic, minced

1 jalapeño, de-seeded and finely chopped

scallions and chives chopped, about 1/4 cup

zest of 1 lemon and 2 tablespoons of its juice

5 ounces softened goat cheese

2 tablespoons sour cream or Greek Yogurt

salt and black pepper, to taste


In a sauté pan, heat some olive oil on medium low-heat and add in the leeks with some salt and black pepper.  Cook slowly for about 20-30 minutes, or until the leeks caramelize.  Allow the leeks to cool down to room temperature.  Meanwhile whip together the goat cheese, sour cream, and lemon juice with an electric mixer or with a whisk.  Fold in the scallions, chives, jalapeño, and lemon zest.  When the leeks have cooled down add them in as well.  This spread can be eaten right away or chilled.  Serve with bread, crackers, or vegetables of your choice.


I do not document and write the recipe for all the things I make.  Though, on occasion I like to snap a few shots, just for the memory (if I did not forget my camera in some random place).  The memory of good times, good people, and of course good food.  If you know me at all, you know that I love making dips (gotta love the food processor), and I get a high off making appetizer platters consisting of cheese, and also to me, a table is incomplete without flowers.  I hope this set of pictures brightens your day and makes you hungry.

*The last few shots are from restaurants and I have noted their names as a caption on each picture.  I should take more pictures when we go out to eat but either, I forget my camera, or I get conscious that someone might tell me that photos are not allowed and I am sensitive, so that will bother me all night, hehe.

Appetizer at Buca in Toronto

Mushroom Pizza at Buca in Toronto--The best thing there!

Branzino at Buca in Toronto

Fruit Tart from Pastiche in Providence

Vanilla Bean Cheesecake with Raspberry Coulis from Pastiche in Providence (My husband's all-time favorite dessert.)