Onion-Bacon Dip

Name: Onion-Bacon Dip
Ingredients: 1 large leek; 6 bacon slices; 1 large sweet onion, minced; 1 (8-oz.) package cream cheese, softened; 1 cup sour cream; 1/2 teaspoon salt; 1 (2-lb.) acorn squash; Assorted multigrain and vegetable chips; Garnish: chopped fresh chives

9 ingredients

6 steps

Ingredients

1 large leek
6 bacon slices
1 large sweet onion, minced
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1/2 teaspoon salt
1 (2-lb.) acorn squash
Assorted multigrain and vegetable chips
Garnish: chopped fresh chives

Directions

1

Remove and discard root ends and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand; thinly slice leek.
2

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
3

Saute onion and leek in hot drippings 15 minutes or until tender and golden.
4

Stir together onion mixture, bacon, cream cheese, sour cream, and salt. Cover and chill 1 hour.
5

Cut about 1/2 to 1 inch from top of squash; remove and discard seeds.
6

Heat a small skillet over medium-high heat. Place squash, cut side down, in skillet, and cook 3 to 5 minutes or until cut side is golden brown and caramelized. Serve dip in squash with assorted chips. Garnish, if desired.