I absolutely love this dip. Truly. It goes with everything – fresh veggies, cheese, grilled sausages, even eggs or leftover meats. But most often… I end up eating it straight from the bowl, spoon in hand, and loving every bite.
It’s one of those recipes that just happens – easy to make, with simple ingredients, but the result tastes like it came from a fancy restaurant. Roasted leek brings a sweet, deep flavor; feta adds its creamy saltiness; and the sour cream ties it all together beautifully.
And the best part? You simply can’t mess it up.
Ingredients:
- 2 large leeks (white and light green parts only)
- 2–3 tbsp olive oil or clarified butter
- 100 g feta cheese
- 1/2 cup sour cream (full fat)
- 1 garlic clove (optional – roasted with the leek)
- freshly ground black pepper
- optional: herbs (thyme, dill, parsley), a pinch of smoked paprika
How to make it:
- Roast the leek: Clean the leeks well (they hide a lot of dirt between the layers), slice them, drizzle with oil or butter, and roast at 200°C (390°F) for 25–30 minutes until soft and slightly caramelized. You can toss in the garlic clove to roast as well.
- Blend: Add the roasted leek, feta, sour cream, and garlic (if used) to a blender. Blend until smooth.
- Season: Add pepper and any herbs or spices you like.
- Chill: Let it sit in the fridge for at least 30 minutes – it tastes even better once the flavors have melded.
Make it once, and I guarantee it’ll become a staple. I keep coming back to it every time I have a leek in the fridge.
– with flavor,
Pozi von Cuks
