Instructions: Heat oven to 350 degrees. Spread slivered almonds on a baking pan; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop, and set aside.

Melt butter in a medium saute pan over medium-low heat, and add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool.

Place the sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, and salt and pepper to taste. Keep covered with plastic in the refrigerator until ready to serve.

Serve this dip with cucumber, cauliflower, fennel, daikon radishes, jicama, kohlrabi, and celery.

This recipe yields 3 cups.

Yield: 3 cups

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