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Caramelized Leek Yogurt Veggie Dip

Make this Caramelized Leek Yogurt Veggie Dip on Sunday afternoon to enjoy all week long with veggies for a satisfying and flavorful snack!

Course Appetizer, Snack
Cuisine Vegetarian


  • 1/4 cup olive oil + more for serving
  • 4 medium leeks, trimmed, cleaned, cut in half and thinly sliced into half moons
  • 1 tsp salt
  • 1 tsp sugar
  • 2 garlic cloves, minced
  • 1/3 cup whole milk plain yogurt
  • 2 Tbsp mayonnaise
  • 1 tsp thyme leaves + more for serving
  • 1/4 tsp red pepper flakes + more for serving
  • black pepper, to taste


  1. In a large dutch oven, heat oil over medium heat. Add chopped leeks, salt, and sugar and toss to coat. Cover and let cook for 25 minutes, stirring every few minutes, until the leeks have shrunken signficantaly. Remove cover and let cook for an additional 5 minutes to cook off an excess moisture. Add in minced garlic and cook for an additional minute.

  2. Remove from heat and let sit for at least 10 minutes to cool. Transfer to a food processor with a blade attachment and add in yogurt, mayonnaise, thyme leaves, red pepper flakes, and a few grinds of freshly ground black pepper. Turn the food processor on and let blend for about 3 minutes or until the dip is pale green and completely mixed.

  3. Transfer to a small serving bowl and top with a little more olive oil, red pepper flakes, and thyme. Serve with your favorite veggies. If making ahead, transfer to an airtight container and store in the fridge for up to 4 days.