Blue Cheese and Leek Chutney Topping

  1 tablespoon olive oil

   2 leeks, trimmed, split, rinsed and chopped

   1 cup crumbled blue cheese

   2 cups sour cream

   1 teaspoon sweet paprika

   1 teaspoon minced fresh garlic

   Salt and pepper to taste

  

  Heat oil in saute pan over medium heat until hot and stir in leeks. Toast leeks in oil, stirring frequently, until browned. Cool. Mix toasted leeks together with remaining ingredients. Cover and chill until ready to serve.

  Makes about 3 cups or 12 servings. Holds in refrigerator up to four days.

  Per serving (per 1/4 cup): 129 calories; 11 g fat (6 g saturated fat; 77 percent calories from fat); 4 g carbohydrates; 23 mg cholesterol; 226 mg sodium; 4 g protein; 0.3 g fiber.