Leek and Goat Cheese Dip
- 4 tablespoons butter
- 2 lbs +/- leeks; white and tender green parts only, cut into 1/3" rings
- 1 lb goat cheese
- 1/2 lb cream cheese
- 2 teaspoons chives - snipped
- salt & pepper
Melt butter in a large, deep skillet.
Add the lees & stir to coat with butter. Cover and cook over high heat just until beginning to soften, about 3 minutes. Uncover and cook over moderate heat, stirring frequently until tender and lightly browned, about 8 minutes.
Remove from heat, stir in goat cheese and cream cheese until melted and season with salt and pepper.
Transfer to serving dish and sprinkle with chives.
Reheat at 325 degrees for 15-20 minutes if made ahead.
Serve with crackers or crusty bread.