• 1 large leek (white part only), split lengthwise and sliced
• 1 each medium yellow and red onion , coarsely chopped
• 3 packages (8 ounces each) cream cheese
• 1 1/4 cups grated Parmesan cheese
• 2 large cloves garlic , minced
• 3/4 cup mayonnaise
• 1 1/2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 tsp. red pepper flakes (optional)
• Crudites or potato chips or bread

Soak leek for 5 minutes, then drain.

Preheat oven to 400°. In a pot, combine leek, onions, and 1/2 cup water. Bring to a boil. Reduce heat to low; cover and simmer until soft, about 15 minutes, then drain.

In a large bowl, combine cream cheese, 1 cup Parmesan, garlic, mayonnaise, salt, pepper, and red pepper flakes (if using). Add onions and leek to bowl; mix well.

Place mixture in an 8-inch ovenproof dish, and top with remaining Parmesan. Bake 30 minutes, or until bubbly and lightly browned; serve immediately with crudités, potato chips, or bread.