Onion-Bacon Dip

1. 1

   Remove and discard root ends and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand; thinly slice leek.

2. 2

   Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

3. 3

   Saute onion and leek in hot drippings 15 minutes or until tender and golden.

4. 4

   Stir together onion mixture, bacon, cream cheese, sour cream, and salt. Cover and chill 1 hour.

5. 5

   Cut about 1/2 to 1 inch from top of squash; remove and discard seeds.

6. 6

   Heat a small skillet over medium-high heat. Place squash, cut side down, in skillet, and cook 3 to 5 minutes or until cut side is golden brown and caramelized. Serve dip in squash with assorted chips. Garnish, if desired.

* Per serving · 4 servings · Values may vary.