1leek, sliced into thin half moons (white and light-green parts only), rinsed well
salt to taste
8ouncesextra sharp white cheddar, grated (2 cups)
8ouncesreduced-fat cream cheese, room temperature
1/4cupmayonnaise (I use the type made with olive oil)
3tablespoonsstout (Guinness)
1teaspoonhot sauce
Instructions
Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add leek, season with salt and cook until tender, about 12 minutes.
In a large bowl, mix together cheddar, cream cheese, mayo, stout, hot sauce, and cooked leeks. Mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, about 18 to 20 minutes.
Serve with crackers or mini-toasts. (Pictured is multi-grain french bread, toasted.)