Hot Leek Dip

I watch my fav. food channel TV shows all Saturday morning, and saw this tempting recipe demonstrated by Patricia Heaton on her show, Patricia Heaton Parties.
(serves 8)

1 crusty sourdough or country-style boule, about 7" in diameter
3 med. leeks, white and light green part halved lengthwise and thinly sliced
4 T. unsalted Kerrygold* butter
2 cloves garlic, finely chopped
1 pinch cayenne
Kosher salt and fresh ground black pepper
1/2 cup whole milk
8 oz. cream cheese, at room temp.
4 oz. goat cheese, at room temp.
1 T chopped fresh dill, plus a sprig for garnish
1/2 lemon, zested and juiced
Assorted raw veggies for serving, such as carrot sticks, celery sticks, sliced bell peppers, and
      sliced radishes

Preheat the oven to 375. Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1&1/2" pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 min. Put the leeks in a large bowl of water and wash thoroughly; drain. Melt the butter in a large saucepan over med. heat. Add the leeks, garlic, cayenne, S&P, stirring occasionally, until very tender and golden in parts, about 10 mifn. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 min. more. Stir in the dill, lemon zest, and juice and season with S&P. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and veggies for dipping. Top with bread top as decoration.

"When worry walks in, strength runs out. But strength returns when we run to God."

Have FUN today!!!

Love,

MM