This was the perfect dip for a Halloween party… It was in a squash! Does it get any cuter than that??
1 large leek
6 slices of bacon
1 large sweet onion, minced
1 8 oz package of cream cheese, softened
1 cup sour cream
1/2 teaspoon salt
1 acorn squash
Garnish with chopped fresh chives
Remove and discard root ends and dark green top of leek. Cut in half lengthwise and rinse thoroughly. Thinly slice leek.
Cook bacon over medium high heat until crisp; remove bacon and drain. Reserve 1 tbsp drippings in skillet. Crumble bacon.
Saute onion and leek in hot drippings 15 minutes or until tender and golden.
Stir together onion mixture, bacon, cream cheese, sour cream and salt. Cover and chill at least 1 hour. (I let it chill for about 4 hours.)
Cut about 1/2 to 1 inch from top of squash. Remove and discard seeds.
Heat about a tablespoon of olive oil in a small skillet over medium-high heat. Place squash cut side down in skillet and cook 3-5 minutes or until cut side is golden brown and carmelized. Serve dip in squash with assorted crackers or pretzels. Garnish with chives if desired.