Best 7 Spring Garden Dip Recipes

VEGETABLE GARDEN DIP

Steps:

• In medium bowl, mix dip ingredients; cover and refrigerate at least 1 hour to blend flavors.
• Serve with dippers; cover and refrigerate any remaining dip.

SPRING VEGETABLE AND GOAT CHEESE DIP

Steps:

• Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
• 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 a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
• Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

HERB DIP WITH SPRING VEGETABLES

Steps:

• Stir together first 5 ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

GARDEN VEGETABLE DIP

Steps:

• Mix cream cheese until smooth. Stir in remaining ingredients until blended well.
• Chill until ready to serve. Serve with crackers.

SPRING GARDEN PASTA

Steps:

• Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
• Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
• Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
• Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.

SPRING GARDEN DIP

Steps:

• Blend first 10 ingredients, and pour into a small bowl. (I used a blender on pulse just until well mixed.).
• Place in the center of a large serving plate, and surround with arrangements of crisp fresh carrot sticks, celery sticks, zucchini, and broccoli. Garnish with parsley or sprigs of watercress, if desired.