Cream of Leek Dip

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Cream of Leek Dip


  • 1 cup mayonnaise
  • 1 packet Cream of Leek Soup Mix
  • 1 cup sour cream
  • 1 can (14oz/398mL) artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1 clove garlic, minced


Preheat oven to 350°F. Combine all ingredients in a medium bowl and spread evenly into a 1-quart casserole dish. Bake uncovered 30 minutes or until heated through. Serve with thick slices of French bread.

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