Cheese and Leek Dip

Fix.and.Freeze.Foods's picture

Oct. 10, 2011


Cream cheese 1/2 Pound , softened (225g)
Soured cream 1/4 Pint (150 ml)
Dry leek soup mix 1/2 Ounce (1/2 packet)
Chives 15 Milliliter , snipped (1 tablespoon)
Parsley 2 Teaspoon , freshly chopped (10 ml)
Cheddar cheese 2 Ounce , grated (50 g)
Salt To Taste
Black pepper To Taste , freshly ground
Creamy milk 1 Teaspoon (A little, to mix)



1. In a large bowl, place the cream cheese and the soured cream in a bowl and beat well till smooth

2. Add the rest of the ingredients and beat well

3. This dip can be frozen for later use by placing it in a rigid container. Seal, label and freeze


4. Serve cold

5. Remove the frozen dip, thaw for four hours till it reaches room temperature. Beat till smooth and serve chilled with sticks of carrot, celery, and sprigs of cauliflower.

Recipe Summary

Difficulty Level: Very Easy

Nutrition Facts

Serving size Complete recipe

Calories 1306Calories from Fat 1072

 % Daily Value*

Total Fat 122 g187.7%

Saturated Fat 70 g350%

Trans Fat 0 g


Sodium 1855 mg77.29%

Total Carbohydrates 24 g8%

Dietary Fiber 1 g4%

Sugars 13 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet