Caramelized Leek and Bacon Dip

Here's another hot dip to add to your collection as the holidays approach.

You'll enjoy the extra layer of flavour that caramelizing the leeks adds.

• 1 medium sized leek, white and light green part only
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small clove garlic, minced
• 4 slices bacon
• 1/2  of a 250 gram package Cream cheese
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 3 ounces Gruyere cheese, divided (about 3/4 cup grated)
• 2 tablespoons chopped chives, divided

1. Slice leek lengthwise while holding it together.Turn and slice again. Cut leek crosswise so you have small squares of leek - about 2 cups.
2. Over medium heat, melt butter, add oil and leeks and cook slowly for about 15 minutes or longer. Add the minced garlic during the last 5 minutes of cooking. The leeks should be golden in colour and caramelized.  Remove from pan and set aside..
3. Chop bacon into small strips and fry until crisp. Drain on paper towel.
4. Using a hand mixer, beat cream cheese until smooth.  
5. Add mayonnaise and sour cream and blend well.
6. Stir in leeks, 1/2 cup shredded Gruyere cheese,1 tablespoon chives and bacon - reserving 1 tablespoon bacon for topping.
7. Turn mixture into a pottery or other oven proof dish. Top with remaining 1/4 cup Gruyere cheese.
8. Bake in at 425º oven for about 20 minutes or until brown and bubbly.
9. Top with remaining chopped chives and reserved bacon and serve hot with sliced baguette or Anneliese's French Bread

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