Spring Vegetable and Goat Cheese Dip

"Wonderful dip found in Bon Appetit magazine! Serve with crostini, tortilla chips, or crudites. Enjoy!"
 
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Ready In:
55mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Preheat the oven to 450 degrees.
  • Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 minutes. Drain and let it cool.
  • Melt 2 tbsp butter in a medium saucepan over medium heat. Add the leeks and cook, stirring often, until soft, about 10 minutes. Whisk in the flour, then whisk in the milk. Brink to a simmer, whisking constantly. Cook until thickened; remove from the heat and add the cheddar cheese. Whisk until the cheese is melted and the mixture is smooth. Add salt and pepper to taste.
  • Fold in the asparagus (reserve the tips), artichoke hearts, peas, chives, mint, parsley, grated lemon zest, and 2 oz crumbled fresh goat cheese.
  • Transfer the mixture to a 4-5 cup baking dish; arrange the asparagus tips on top, and dot with another 2 oz crumbled goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let it rest for 5 minutes before serving.

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Reviews

  1. Very flavorful, and quite a nice dip. The greens ( chives, mint, and parsley also made a nice combo, and colorful. Especially enjoyed the nice touch of mint flavor. Served this with some cool ranch doritoes, made for a nice after dinner snack for us, :). Made for Rookie Tag.
     
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