A hearty, savory dip for cool autumn days.

3 medium leeks, white and pale-green parts only, thinly sliced crosswise

6 strips of bacon, cooked until crisp and coarsely chopped

2 cups sour cream

6oz soft goat cheese

3 Tbsp unsalted butter

Coarse salt

  1. Melt butter in a large skillet over medium-low heat.
  2. Cook leeks until caramelized, stirring often, about 35 minutes.
  3. Transfer leeks to a bowl, and let cool.
  4. Stir in sour cream, goat cheese, bacon, and salt to taste.
  5. Serve cool, or refrigerate for up to 3 days.
Original recipe found at MarthaStewart.com
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