Knock Off Leek Dip

My next two recipes are going to be knock offs...two things I love, but can't justify eating because, well, when you buy them at the store they are just plain junk.

Today's recipe is a Use It Up. Have any leeks left over from last week? Then go ahead and whip up some of this leek spread with them. The inspiration for this recipe came from Wegmans leek dip, something I love the taste of, but then read the label and am like, eek: Who wants to eat "enzymes" and "modified food starch" -- and those are some of the least offending ingredients. My next recipe will be a Chick-Fil-A knock off (modified from a recipe I saw on Food Babe's website but changed to fit to my own taste...)

Anyway, this leek spread is soooo darn good. It's great with veggies, on crackers, or even as the filling in a grilled cheese sandwich. I love a good grilled pimento cheese, but a grilled leek cheese sammy is even better (in my book, but I guess I was born a Yankee). Slather a couple pieces of challah with this concoction, grill and you have yourself a sandwich fit for the gods (but what isn't good slathered between challah?!)

LEEK DIP

8 ounces Organic Valley sharp cheddar cheese, grated
1/3 cup Natural by Nature sour cream
3 tablespoons organic mayo
1 large leek (the ones from last week's Washington's Green Grocer's box were huge!)
1 clove garlic, minced
2 tablespoons Bragg's Apple Cider Vinegar
2 tablespoons fresh squeezed lemon juice
salt and pepper, to taste
a few hefty dashes of hot sauce (Uncle Brutha's is a good one)

First, chop up your leek. Trim off the root portion of the leek and the really green parts until you just have the white portion and a bit of the light green part. You can reserve the rest of the leek to make broth so you don't feel wasteful. (A good recipe for leek broth comes from Mireille Guiliano, author of French Women Don't Get Fat)

Then, chop up the leek finely, so it looks like this:

Then, simply mix in the rest of your ingredients together and refrigerate for a few hours before serving.