Prep Time
10 Mins
Cook Time
28 Mins
Chill Time
1 Hour
Yield
Makes 2 1/2 cups
Photo: Jennifer Davick; Styling: Lisa Powell Bailey, Rose Nguyen

How to Make It

Step 1

Remove and discard root ends and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand; thinly slice leek.

Step 2

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

Step 3

Sauté onion and leek in hot drippings 15 minutes or until tender and golden.

Step 4

Stir together onion mixture, bacon, cream cheese, sour cream, and salt. Cover and chill 1 hour.

Step 5

Cut about 1/2 to 1 inch from top of squash; remove and discard seeds.

Step 6

Heat a small skillet over medium-high heat. Place squash, cut side down, in skillet, and cook 3 to 5 minutes or until cut side is golden brown and caramelized. Serve dip in squash with assorted chips. Garnish, if desired.

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