Irish-Style Potato Leek Dip with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A creamy, smoky dip made with roasted potatoes and leeks, perfect for dipping with fresh vegetables or crackers, with a hint of Irish-inspired smokiness. This Irish-inspired vegetarian recipe, ready in about 45 minutes, blends russet potatoes, olive oil, leek into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 2 tbsp olive oil
• 1 medium, white and light green parts only, thinly sliced leek
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup, chopped fresh chives
• 1 tbsp coconut oil
• 1 tbsp maple syrup

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced potatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20-25 minutes, stirring once halfway, until golden and tender.
2. Step 2: While potatoes roast, cook leeks: in a small skillet over medium heat, add sliced leeks and 1 tbsp water. Cover and cook for 5-7 minutes until tender and translucent, stirring occasionally.
3. Step 3: In a food processor, combine roasted potatoes, cooked leeks, sour cream, mayonnaise, smoked paprika, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Process until smooth and creamy, scraping down sides as needed.
4. Step 4: Transfer dip to a serving bowl and garnish with chopped fresh chives.
5. Step 5: Prepare almond crumble: melt 1 tbsp coconut oil in a small skillet over medium heat. Add sliced almonds and cook for 2-3 minutes until golden and fragrant, stirring constantly. Remove from heat and stir in 1 tbsp maple syrup.
6. Step 6: Serve dip with vegetable sticks or crackers, accompanied by the almond crumble on the side.