Onion-Bacon Dip

Try a light sauce with sauteed onions, leeks, cream cheese, sour cream and lots of crunchy boiled bacon and surprise your party guests. No need to serve it in a hollowed-out pumpkin; a bowl will do.
Remove the roots and dark green top of the leeks. Cut in half lengthwise and rinse thoroughly under cold running water to remove plaque and grit; cut the leeks into thin slices.Saute the bacon in a large skillet over medium-high heat for 6 to 8 minutes or until crisp; remove the bacon and dry with paper towels, leaving 1 tablespoon of the filling in the pan. Crumble the bacon.Saute the onions and leeks in the hot sauce for 15 minutes or until soft and golden.Combine onion mixture, bacon, cream cheese, sour cream and salt. Cover and refrigerate for 1 hour.Cut about 1/2 to 1 inch from the top of the pumpkin; remove the seeds.Preheat a small skillet over medium-high heat. Place the pumpkin, cut side down, in the pan and cook for 3-5 minutes or until the cut side is golden brown and caramelized. Serve the zucchini sauce with various chips. Decorate if desired.