Bacon Leek Dip
6 oz center cut bacon
2 large leeks, dark leaves removed, quartered, sliced and cleaned
2 teaspoons kosher salt
4 oz 1/3 less fat reduced fat cream cheese
4 oz creme fraiche
4 oz creamy goat cheese
freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon dill
In a medium saute pan over medium heat, cook the bacon until browned. Drain on paper towels and crumble/finely chop the bacon.
Drain the bacon fat, reserving about 1 tablespoon in the pan. Add the leeks and season with 1 teaspoon of salt. Let it cook for about 10 minutes, stirring periodically, until the leeks are tender and caramelized. Set it aside to cool.
Place the cream cheese, creme fraiche, goat cheese, remaining 1 teaspoon of salt, and cayenne pepper in a medium bowl. Using a hand blender, blend until smooth. Add the leeks and bacon and stir until combined. Adjust seasoning with additional salt and pepper, as desired. Stir in sprigs of dill.
Best served warm or at room temperature.