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Grilled Leek Dip

Smoky leeks from the grill add punch to this creamy appetizer with veggies and chips. If baby Vidalia onions are available, I use those. —Ramona Parris, Acworth, Georgia
  • Total Time
    Prep: 10 min. Grill: 10 min. + chilling
  • Makes
    2-1/2 cups


  • 2 medium leeks
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 cups reduced-fat sour cream
  • 2 tablespoons Worcestershire sauce
  • Assorted fresh vegetables


  • Trim and discard dark green portions of leeks. Brush leeks with oil; sprinkle with 1/4 teaspoon salt and pepper. Grill leeks, covered, over medium-high heat until lightly charred and tender, 8-10 minutes, turning occasionally. Cool slightly; chop leeks.
  • In a small bowl, combine sour cream, Worcestershire sauce and remaining salt; stir in leeks. Refrigerate, covered, 2 hours before serving. Serve with vegetables.
Nutrition Facts
2 tablespoons: 43 calories, 2g fat (1g saturated fat), 8mg cholesterol, 93mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 2g protein.

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