Spring Veggie and Goat Cheese Dip

Despite how sophisticated my palate becomes I will always love a creamy, cheesy, bubbling dip! I must admit the spinach artichoke dip recipes have been left behind but this more grown up version has fresh spring vegetables like asparagus, peas and leeks and is pulled together with a combination of white cheddar and goat cheeses. After popping into the oven for 15-20 minutes the baking dish comes out with crunchy edges, hot bubbling cheese and roasted asparagus tips – it’s just to die for! I serve it alongside toasted baguette slices or even pita chips.


Spring Veggie and Goat Cheese Dip
 
Ingredients
  • 1 cup ¾" pieces of asparagus
  • 1 cup chopped leeks (white and pale-green parts only)
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1¼ cups whole milk
  • 1 cup grated white cheddar cheese
  • 14 ounce jar artichoke hearts in water (drained and chopped)
  • ¼ cup fresh (or frozen, thawed) peas
  • 2 tablespoons each chopped fresh chives, mint, parsley
  • ½ tablespoon lemon zest
  • 4 ounces crumbled goat cheese
  • Freshly ground pepper and salt
Instructions
  1. Preheat oven to 450 degrees.
  2. Cooke 1 cup ¾" pieces of asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
  3. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1 cup chopped leeks and cook, stirring often, until soft, about 10 minutes. Whisk in 2 tablespoons flour; gradually whisk in whole milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat.
  4. Add 1 cup white cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and ground pepper.
  5. Fold in asparagus (reserve tips); chopped artichoke hearts; peas; herbs; lemon zest; and 2 ounces of crumbled goat cheese.
  6. Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top and dot with another 2 ounces of goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest 5 minutes before serving.