Bacon, Onion & Leek Dip

This is another great dip from my friend  Ross Sveback that I made for Thanksgiving.   It was easy and could be made the night before.  The smokey bacon flavor and caramelized leeks were a perfect combination for a Fall flavored dip; it would be great any time of year. This dip was a hit with family and friends.  Ross' tip to serve it in a squash added to the presentation, but it is not required.

1/2 lb. thick-cut bacon, diced
1 leek, sliced thin and chopped
1 large, yellow onion - diced
1 - 8 oz. brick cream cheese
2 cups sour cream
1 tsp. salt
1/2 tsp.  regular black pepper
Medium Squash for serving - if desired

In a medium sauce pan over medium heat, add the diced bacon and fry until crisp.  Remove bacon and place on a paper towel to drain.  Pour out drippings leaving roughly 2 tbsp. in pan.  Place back onto stove and add onion and leeks, saute until caramelized - roughly 15 minutes.  They will turn a caramel color.  Be sure to stir regularly.  Remove from heat and add brick of cream cheese, stirring mixture together - making sure to loosen up and incorporate all the brown bits from the bottom of the pan.  Add sour cream, bacon, salt and black pepper - stirring mixture and adjusting the seasons to your desired liking.  Place into refrigerator and chill for at least six hours.

Slice off top of squash using a knife and remove seeds with a spoon to hollow out middle.  In a fry pan over medium heat, add 1 tbsp. olive oil and 1 tbsp. butter.  Once fat is hot, place squash cut-side down into fry pan and cook for 3 minutes until it is browned.  Remove from pan and place right-side up - fill with dip and cover until ready to serve.