Ingredients
- pound bacon
- leeks, roots and leaves removed
- (8 ounce) packages cream cheese
- large cloves garlic
- /2 tablespoons Worcestershire sauce
- salt and pepper to taste
Instructions
-
Step 1
I start by cooking the bacon in a skillet over medium-high heat until it’s crisp and golden. Once cooled, I crumble it into bits. Next, I trim the leeks, discarding the tough green tops and root ends, then roughly chop the tender white and light green parts. In a food processor, I combine the crumbled bacon, chopped leeks, softened cream cheese, garlic cloves, and Worcestershire sauce. I pulse until the mixture is silky smooth, scraping down the sides as needed. A pinch of salt and a few cracks of black pepper balance the flavors perfectly. I transfer the dip to a serving bowl and tuck it into the fridge to chill for at least an hour—this helps the flavors meld. Right before my guests arrive, I pull it out and serve with crisp keto crackers or veggie sticks.