Leek and Garlic Dip
- Olive oil
- Garlic cloves
- Sherry vinegar
- Halve leeks length-wise and drizzle with 1/4 cup olive oil. Season with salt and pepper and grill until charred, 3 to 5 minutes. Flip, cook 3 to 5 minutes more, then transfer to a baking pan. Cover with foil and place in a 375 degrees oven; after about 10 minutes, add 1 head of garlic cloves. Cook leeks and garlic until tender, 35 to 50 minutes more. Let cool, slice leeks, then puree leeks, garlic, cup olive oil, and 1 cup chopped basil. Stir in 1 tablespoon sherry vinegar. Serve with crusty bread or crudites or on top of meat or fish.
- Courtesy of Greg Denton and Gabrielle Quinonez Denton, owners and chefs at OX in Portland, Oregon