Leeks and cream cheese warm dip

Author: Les Cultures de chez nous
Trempette aux poireaux
Preparation 5
Baking 10
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 2 packages (6 cups) of Les Cultures de chez nous sliced leeks
  • 1 pound of cream cheese
  • 95 ml (3/8 cup) of grated parmesan
  • Half a lemon juice
  • Finely chopped cooked bacon
  • 45 ml (3 tablespoons) of finely chopped chive
  • Commercial or homemade croutons
  • Ground salt and pepper
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  • Preheat oven at 350°F (180°C). In a pan, heat butter at medium heat, add leeks and cook a few minutes.
  • Remove heat, add cream cheese, parmesan and mix well. Add lemon juice. Set in a baking safe plate and oven bake for 10 to 15 minutes.
  • When serving, add bacon and chive over dip. Enjoy with bread croutons.

Chef's notes