Recipe Detail

Spring Vegetable and Goat Cheese Dip

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. - kosher salt
  2. - black pepper
  3. 1 cans - 14 oz artichoke hearts in water
  4. 1/4 cups - fresh or frozen peas
  5. 2 tablespoons - each fresh chives, mint, & flat-leaf parsley
  6. 1/2 teaspoons - lemon zest
  7. 4 ounces - fresh goat cheese
  8. 1 cups - 3/4
  9. 2 tablespoons - unsalted butter
  10. 1 cups - chopped leeks
  11. 2 tablespoons - all-purpose flour
  12. 1 1/4 cups - whole milk
  13. 1 cups - mild white cheddar


Preheat oven to 450•
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 mins. Drain; let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 mins. Whisk in flour. Gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat.
Add cheese; whisk until cheese is melted and mixture is smooth. Season to taste with salt and pepper. Fold in asparagus--reserving tips--artichoke hearts, peas, chives, mind, parsley, lemon zest, and 2 oz of the goat cheese.
Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top & dot with remaining goat cheese. Bake until golden brown and bubbling, 15-20 mins. Let rest for 5 mins. before serving.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers