August - Quick Leek Dip

Ingredients:

• 1/2 cup rough chopped leaks

• 1/3 cup cream cheese

• 3 tbsp shredded Parmesan cheese

• 3 tbsp mayo (I used one made from avocado oil)

• Salt & pepper to taste

• Fresh squeeze of lemon juice & zest to taste

• Something to enjoy the dip with I chose celery stalks

Method:

• With a sharp knife, remove the dark green leaf end of your leek and discard (or you can save for making stock)

• Discard the root end as well

• Cut the leek in half lengthwise then thinly slice

• Submerge the sliced leeks in a bowl of cold water. Give them a gentle stir or shake to remove any dirt or sand that may have been hiding between the tightly packed layers.

• Strain them out of the water and pat dry.

• Mix all the ingredients in a medium mixing bowl until well combined. If the dip is too tight still you can add a bit more mayo. Similarly you can adjust the salt, pepper, and lemon to your desired taste as well.

• You can enjoy the dip immediately or cover in the fridge for a slightly later time.