Spring Vegetable and Goat Cheese Dip
Jan 28, 2015 04:00PM ● Published by Cate Reynolds
If you’re feeling like the same old jar of dip isn’t making the cut, here’s an ideal cheesy wonderment to go with instead. Gooey cheddar goes perfectly with a tasty selection of veggies, and a mouth-watering flavor twist from the lemon zest and goat cheese. I love the use of natural flavor enhancers such as the chives, mint, and flat-leaf parsley. This all-natural, wholesome, and homemade dip will put that store-bought junk to shame and you might never go back to it again.
Ingredients – Serves 4-6
- 1 cup asparagus, cut into ¾ inch pieces
- 2 tablespoon unsalted butter
- 1 cup chopped leeks (white and pale-green parts only)
- 2 tablespoon all-purpose flour
- 1 ¼ cups whole milk
- 1 cup grated mild white cheddar
- Kosher salt
- Freshly ground black pepper
- 1 14-oz. can or jar artichoke hearts in water, drained, chopped
- ¼ cup fresh (or frozen, thawed) peas
- 2 tablespoon each chopped fresh chives, mint, and flat-leaf parsley
- ½ teaspoon finely grated lemon zest
- 4 ounces crumbled goat cheese, divided
1. Preheat oven to 450 degree Fahrenheit.
2. Cook asparagus in a pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
3. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to simmer, whisking constantly, and cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until mixture is smooth. Season to taste with salt and pepper.
4. Fold in asparagus (reserve tips), artichoke hearts, peas, herbs, lemon zest, and 2 ounces goat cheese. Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top and dot with remaining 2 ounces goat cheese.
5. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.
“Spring Vegetable and Cheese Dip.” Epicurious: Crowd Pleasers. Conde Naste. 2014. Print.