Baked Leek and Aged Cheddar Dip

Instructions

1. Heat oven to 350°F.
2. Sauté leeks in butter in a large skillet over medium heat for 3-4 minutes or until leeks are crisp-tender. Add garlic and arugula; cook and stir for 1 minute longer. Season with salt and pepper to taste. Remove from the heat. Cool completely.
3. Beat the cream cheese, mayonnaise, sour cream and red pepper flakes in a large bowl until blended. Stir in 2 1/2 cups cheddar and leek mixture. Season with salt and pepper to taste.
4. Spoon into a greased 1 1/2-quart baking dish or 10-inch pie plate. Sprinkle with remaining cheddar. Bake for 25-30 minutes or until bubbly. Serve with toasts.