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.