A hint of wine and fresh chives add real class to this delicious leek dip. You’ll be heaping it on your challah even when it’s not a Rosh Hashanah siman!

Like my leek fritters, my leek dip is a way to serve leeks as one of the simanim without having to eat raw leeks, which is what I always did until a few years ago — and I did not enjoy it.

Then I discovered this leek dip, which has a delicious, vibrant taste and goes perfectly with warm challah! The addition of a small amount of wine really takes it up a few notches. Amazingly, since I started making this, my Rosh Hashanah leeks areno longer a yucky “have-to” that I just eat to get it over with. Instead, they became something worth looking forward to! (You may even decide to make it when it’s not Rosh Hashanah, believe it or not!)

To chop up the leeks and onions, I transfer them to my food processor. I have a Braun machine — trust me, it’s the only food procesor you’ll ever need!

This recipe yields a lot and freezes very well, but without the mayonnaise. So if you’re planning to freeze this, omit the mayonnaise and freeze. Then defrost fully, add the mayo and mix it right before serving. I freeze a batch in several small containers and take out as much as I need so it doesn’t get wasted.

Creamy Leek Dip

A hint of wine and fresh chives add real class to this delicious leek dip. You'll be eating it even when it's not a Rosh Hashanah siman!

Print Recipe

Ingredients

1 Tbsp oil
3 leeks, white parts only, cleaned and chopped
3 cloves garlic, crushed (or 3 frozen cubes)
3 Tbsp white wine
Salt and pepper, to taste
¼ cup chopped fresh chives
¾ cup mayonnaise

Instructions

Heat the oil in a pan and sauté the leeks on low for 20-25 minutes, until soft and caramelized. Add the garlic and sauté an additional 2-3 minutes, mixing well.
Add wine, salt and pepper, and stir. Simmer for a few minutes so the wine cooks out a bit.
Allow to cool.
Place leeks in a food processor fitted with the s-blade and pulse a few times to chop.
Remove from food processor and stir in chives by hand. Add mayonnaise and mix well to combine.

Notes

If you’re freezing this, don’t add the mayonnaise when you make it. Freeze it (I like to divide it into small containers) before mayo is added and fully defrost when ready to serve. Then add mayonnaise and mix well.