So we are moving back to the Philadelphia area in a few months…the cheese lady at my local Wegman's informed me that very few Wegman's still make this dip. She informed me it isn't as popular other ones. (which my brain cannot fathom, because it is hands down THE BEST one they make). Now I haven't asked around to see if the stores in Philly make it, but I decided that I am not taking any chances. I simply looked at the ingredients and went from there.
I used:
1/2 cup of mayonnaise
1/2 cup of sour cream
1 1/2 cups shredded cheddar cheese
a quarter packet of french onion dip mix
about 2/3 cup of chopped/sauteed leeks (butter to saute)
I for one have never prepared leeks before, so here are some links for those of you that also have not.
cleaning
more cleaning
cooking leeks
-I started out by cutting and cleaning the leeks.
-I then sautéed them in a little bitter of earth balance butter for about 5 to 6 minutes.
-While I was cooking them, I added all of the other ingredients together.
-I used a quarter of the dip packet. The spread we buy at the store does not have a strong taste of this dip. If you prefer a stronger taste, you can add more.
-add cooked leeks to the mix and refrigerate for at least 5 hours.
- You don't want it to be too "wet" it is supposed to be thicker, so if it's too wet looking you might want to add more cheese, leeks and powdered dip mix ;)
Now here is the eating it part. When we first tried this dip we spread it on baguettes. I would recommend doing this first!! Preheat the oven to 350 degrees, spread the it on generously and cook for about 10 to 15 minutes. It's heavenly.
At this point our addiction has taken us to being really lazy and just slathering it on nut thins cold and eating it right out of the fridge. Still amazing, but do yourself a favor and try the cooked way first ;)
Now here is the eating it part. When we first tried this dip we spread it on baguettes. I would recommend doing this first!! Preheat the oven to 350 degrees, spread the it on generously and cook for about 10 to 15 minutes. It's heavenly.
At this point our addiction has taken us to being really lazy and just slathering it on nut thins cold and eating it right out of the fridge. Still amazing, but do yourself a favor and try the cooked way first ;)
We don't have a Wegmans but that looks delish!!! Thanks for sharing the recipe!
ReplyDeleteThat looks so good! The closest Wegman's too us is about an hour away up by Harrisburg, so we don't get to make it there too often, but when we do, I love it. Best grocery store ever!
ReplyDeletexo,
Kay
www.whitetrashfairytale.com
Is this sharp or mild cheddar?
ReplyDeleteSharp
DeleteI literally went and asked yesterday where it went and they discontinued it completely so I'm thankful to find your blog through pinterest
ReplyDeleteHi! Just did a search for Wegman’s Leek Cheese Dip and your post popped up from 2014. So glad it did as I want to make this dip! While speaking on the phone with my brother (who lives in PA), we got on the topic of Wegman’s and their Leek Cheese Dip and he told me that they don’t carry it anymore as far as he knew. My family and I had lived in Germany for four years and now, we live in Florida so that last time I probably had that dip was back when you originally wrote this post. Soooo happy that you wrote out your recipe! Will be making it this week so thank you! 😊Colleen
ReplyDelete