Zutaten für Hot Leek And Artichoke Dip
- 2 large leeks
- 2 tablespoons butter
- Parmesan Cheese
- 1 cup mayonnaise
- 1/2 cup heavy cream
- 1 (14-ounce) can artichoke hearts
- 1/4 cup chopped pimentos
- 8 ounces cream cheese
- 1 1/2 cups shredded Gruyere cheese
- 1/4 teaspoon salt
- freshly ground black pepper to taste
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Zubereitung von Hot Leek And Artichoke Dip
- Preheat oven to 325°F (160°C).
- Lightly grease a medium (approximately 1.5-quart) baking dish.
- Finely chop 2 large leeks (about 2 cups chopped, white and light green parts only). Sauté the leeks in 2 tablespoons of butter over medium heat for 5-7 minutes until softened. Set aside to cool slightly.
- In a large bowl, combine the sautéed leeks, 1 cup mayonnaise, 1/2 cup heavy cream, 8 ounces cream cheese (softened), and 1 1/2 cups shredded Gruyere cheese. Mix until well combined.
- Stir in 1 (14-ounce) can artichoke hearts (drained and chopped), 1/4 cup chopped pimentos (jarred), and 1/4 teaspoon of salt and freshly ground black pepper to taste.
- Pour the mixture into the prepared baking dish.
- Bake for 25-30 minutes, or until heated through and lightly browned on top. Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
23g
Carbs
4g
