• Split, wash and thinly slice leeks (white and light-green parts only). In a medium nonstick skillet over medium, heat butter and EVOO. Add leeks and 1/2 tsp salt and cook 5 min. Add shallot, garlic and 1/4 tsp salt. Cook until softened and just starting to brown, 6 min. Let cool completely.

  • Stir together sour cream, light mayonnaise, onion powder and 1/4 tsp salt. Fold in leek mixture; add pepper to taste. Chill 2 hr; serve at room temp. Makes 2 cups.

Nutrition Facts

126 calories; 11 g total fat; 396 mg sodium. 7 g carbohydrates; 1 g protein;