1/2 lb. thick-cut bacon, diced
1 leek, sliced thin and chopped
1 large, yellow onion - diced
1 - 8 oz. brick cream cheese
2 cups sour cream
1 tsp. salt
1/2 tsp. McCormick Hot Shot Pepper Blend OR regular black pepper
Medium Squash for serving - if desired
In a medium sauce pan over medium heat, add the diced bacon and fry until crisp. Remove bacon and place on a paper towel to drain. Pour out drippings leaving roughly 2 tbsp. in pan. Place back onto stove and add onion and leeks, saute until caramelized - roughly 15 minutes. They will turn a caramel color. Be sure to stir regularly. Remove from heat and add brick of cream cheese, stirring mixture together - making sure to loosen up and incorporate all the brown bits from the bottom of the pan. Add sour cream, bacon, salt and Hot Shot - stirring mixture and adjusting the seasons to your desired liking. Place into refrigerator and chill for at least six hours so the flavors can meld.
Slice off top of squash using a knife and remove seeds with a spoon to hollow out middle. In a fry pan over medium heat, add 1 tbsp. olive oil and 1 tbsp. butter. Once fat is hot, place squash cut-side down into fry pan and cook for 3 minutes until it is browned. Remove from pan and place right-side up - fill with dip and cover until ready to serve.