Pea And Leek Dip Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes.
• Put the leeks in a large bowl of water and wash thoroughly; drain.
• Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration.

Steps:

• Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

Steps:

• In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.

Steps:

• Heat the oil in a large saucepan on medium and add the leek and garlic, stir, cook stirring occasionally, for 6-7 minutes or until the leek is soft.
• Add the peas and stock to the pan and cover and cook over a low heat for 5 minutes or until the peas are just tender and set aside to cool for 10 minutes.
• Put the leek mixture and chickpeas in a small food processor or use a handheld blender and blend until almost smooth (leave a little chunky).
• Transfer to a small serving bowl and add the mint and lemon juice and season with pepper and stir to combine.
• Top with mint to serve and accompany the dip with the asparagus, carrot, cucumber and celery sticks.
• NOTE - to blanch the asparagus, first fill a large bowl with iced water and set aside and then bring a large saucepan of water to the boil and add the asparagus and cook for 1 minute and then drain well and transfer to the iced water and set aside for 3 to 4 minutes or until well chilled and drain.