Spring Vegetable and Goat Cheese Dip

Wonderful dip found in Bon Appetit magazine! Serve with crostini, tortilla chips, or crudites. Enjoy!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  cup fresh asparagus, cut into 3/4 inch pieces
• 2  tablespoons unsalted butter
• 1  cup leek, chopped (white and pale green parts only)
• 2  tablespoons all-purpose flour
• 1 1⁄4 cups  whole milk
• 1  cup  mild white cheddar cheese, grated
•  kosher salt
•  black pepper, freshly ground, to taste
• 14  ounces water-packed artichoke hearts, chopped and drained well
• 1⁄2 cup fresh peas (may use thawed frozen peas)
• 2  tablespoons fresh chives, chopped
• 2  tablespoons of fresh mint, chopped
• 2  tablespoons flat leaf parsley, chopped
• 1⁄2 teaspoon lemon zest, finely grated
• 4  ounces  crumbled  fresh goat cheese, divided

Directions

1. Preheat the oven to 450 degrees.
2. Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 minutes. Drain and let it cool.
3. 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.
4. Fold in the asparagus (reserve the tips), artichoke hearts, peas, chives, mint, parsley, grated lemon zest, and 2 oz crumbled fresh goat cheese.
5. 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.