Slow Cooker Roasted Leek and Roasted Hazelnut Dip

Name: Slow Cooker Roasted Leek and Roasted Hazelnut Dip
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 8 servings
Cuisine: European
Ingredients: 6 medium (900 g) leeks (white and light green parts only), trimmed, halved lengthwise, rinsed thoroughly, sliced into ½-inch (1.3 cm) half-moons; 1 cup (140 g) roasted hazelnuts, coarsely chopped; 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; ½ cup (120 ml) dry white wine; 3 sprigs (5 g) fresh thyme sprigs; ¾ teaspoon (4 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 8 ounces (227 g) cream cheese, at room temperature, cubed; ¾ cup (180 ml) plain Greek yogurt (full-fat); 2 tablespoons (28 g) unsalted butter; 1 tablespoon (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A creamy, nutty dip built on the foundation of slow-cooked leeks and roasted hazelnuts. The leeks become deeply caramelized and sweet in the slow cooker, while roasted hazelnuts add earthy richness and textural contrast. Cream cheese and Greek yogurt create a silky base, finished with a touch of white wine and fresh thyme. Serve warm or at room temperature with crackers, toasted bread, or fresh vegetables.

Prep: 25 min
Cook: 4 hr
Wait: 15 min
Total: 4 hr 40 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Roast hazelnuts ahead of time (or purchase pre-roasted)
Have cream cheese at room temperature for easier blending
Prep and slice all leeks before starting; the slow cooker does most of the work

1
Sauté leeks and garlic
- Heat olive oil and butter in a large skillet over medium heat.
- Add sliced leeks and minced garlic, stirring occasionally for 6–8 minutes until leeks begin to soften and release their moisture.
- Season lightly with salt and pepper.
- This initial sauté prevents raw garlic flavor and helps the leeks start to caramelize.
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Ready when: Leeks are soft and starting to turn translucent; garlic is fragrant
Tip: Don't skip this step—sautéing develops flavor complexity that slow cooking alone won't achieve.
2
Transfer to slow cooker
- Transfer the sautéed leeks and garlic to a 4-quart (3.8 L) slow cooker.
- Add white wine, thyme sprigs, and a pinch more salt and pepper.
- Stir gently to combine.
3
Cook leeks slowly
- Cover and cook on LOW for 4 hours.
- The leeks will become very tender and golden, their natural sugars concentrating as they release moisture.
- Stir once or twice halfway through cooking if you're nearby, but this is mostly hands-off.
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Ready when: Leeks are very tender and have turned a pale golden color; liquid has reduced by about half
Tip: Don't rush on high heat—low and slow brings out the leeks' natural sweetness and prevents them from drying out.
4
Toast hazelnutsOven 350°F / 175°C
- While the leeks cook, spread coarsely chopped roasted hazelnuts on a baking sheet and toast at 350°F (177°C) for 5–7 minutes.
- You want to deepen their roast and make them fragrant, but not burn them.
- Cool slightly, then pulse in a food processor until finely chopped but still with some texture (not a powder).
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Ready when: Hazelnuts are fragrant and slightly darker; a few nuts are lightly browned at the edges
Tip: Keep hazelnuts coarse—a fine powder will make the dip gritty and overwhelming. A few tiny bits of hazelnut texture are desirable.
5
Remove thyme and cool slightly
- Once the leeks are done, remove and discard the thyme sprigs.
- Let the slow cooker turn off and cool for about 10 minutes.
- The mixture should still be warm but not piping hot, making it easier to blend with cream cheese.
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Ready when: Mixture is still warm to the touch but no longer steaming
Tip: If it's still very hot, a few extra minutes of cooling prevents the cream cheese from seizing.
6
Blend leeks and cream cheese
- Working carefully, transfer the cooked leek mixture (about 1.5 to 2 cups of leeks and their liquid) to a food processor or blender, leaving behind most of the liquid in the slow cooker to control texture.
- Add room-temperature cream cheese cubes and process until smooth and creamy, 1–2 minutes.
- You may need to work in batches.
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Ready when: Mixture is completely smooth with no lumps of cream cheese visible
Tip: Cream cheese must be room temperature or it will break into grainy bits. If you get a lumpy mixture, strain it through a fine sieve and blend again.
7
Fold in yogurt and hazelnuts
- Return the blended mixture to the slow cooker (or a serving bowl).
- Stir in Greek yogurt until fully incorporated.
- Fold in the finely chopped roasted hazelnuts, reserving about 2 tablespoons for garnish.
- Add lemon juice and taste for seasoning, adjusting salt and pepper as needed.
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Ready when: Dip is smooth, creamy, and studded throughout with hazelnut pieces; no streaks of yogurt remain
Tip: Fold gently when adding hazelnuts so you don't deflate the airy texture created by blending.
8
Warm and serve
- If serving warm, return the slow cooker to LOW for 15–20 minutes to heat through gently.
- If serving at room temperature, skip this step and proceed straight to serving.
- Transfer to a serving bowl or dish, sprinkle reserved hazelnuts on top, drizzle lightly with olive oil, and serve with crackers, toasted bread, or raw vegetables.
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Ready when: Dip is warm throughout and steaming slightly
Tip: Slow cooker keeps the dip warm during serving without scorching it. If you make it ahead and chill it, reheat gently on the stovetop over low heat, stirring often.

Good to know

Tips

Slice leeks in half lengthwise and rinse thoroughly between layers—they trap a lot of soil.
Do not overcook hazelnuts when toasting; they go from perfect to burnt quickly. Set a timer and stay close.
For a thinner, more spoon-friendly dip, add a splash of heavy cream or whole milk after blending. For a thicker, more substantial dip, use less Greek yogurt.
Serve warm for maximum nutty aroma, or at room temperature for easier dipping. The flavor is excellent either way.

Make ahead

Prepare the dip through step 7 up to 2 days ahead. Cover and refrigerate. Gently reheat on the stovetop over low heat, stirring often, before serving. Alternatively, make it the morning of serving and keep it covered in the slow cooker on WARM.

Storage & reheating

Room temperature (in a covered dish): up to 2 hours. Refrigerator (airtight container): up to 4 days. Freezer: up to 2 months (texture will be slightly less creamy after thawing; stir well and reheat gently on the stovetop). Do not microwave, as heat is uneven.

Substitutions

plain Greek yogurt (full-fat) → sour cream. Use the same amount (0.75 cup / 180 ml). The dip will be slightly tangier but equally creamy.
roasted hazelnuts → roasted walnuts or roasted almonds. Use the same amount (1 cup / 140 g). Walnuts will add an earthier, slightly bitter note; almonds will be milder and less pronounced.
dry white wine → dry vermouth or vegetable broth. Use the same amount (0.5 cup / 120 ml). Vermouth adds a subtle herbaceous note; broth will make a more neutral-flavored base.
fresh thyme sprigs → fresh rosemary or fresh sage. Use the same amount (3 sprigs / 5 g). Rosemary is more assertive; sage is more savory. Remove before blending either way.