SPRING VEGETABLE AND GOAT CHEESE DIP
We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It's that good.
Provided by Andrew Knowlton
Categories Condiment/Spread Cheese Cheddar Goat Cheese Artichoke Asparagus Leek Pea Spring Party Bon Appétit
Yield 4-6 servings
Number Of Ingredients 14
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.
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Sihab Munna
[email protected]I love the pop of color that the fresh vegetables add to this dip. It's so inviting and makes me want to eat it!
Ibne Safayed Mahi
[email protected]This dip is a great make-ahead appetizer. I like to make it the day before a party so I can relax and enjoy my guests.
Ryder Crabill
[email protected]I'm allergic to nuts, so I omitted the walnuts from the recipe. It was still delicious!
christina schaller
[email protected]This dip is a bit too rich for me. I think I'll use less goat cheese next time.
Nahid Talukder
[email protected]I followed the recipe exactly, but my dip turned out grainy. I think I over-processed the vegetables.
Tersue Jacob
[email protected]This dip is a bit too bland for my taste. I added some minced garlic and a pinch of cayenne pepper to spice it up.
Ojiakor Emenike
[email protected]I'm not a big fan of goat cheese, so I used cream cheese instead. It was still delicious!
Tebogo Pride
[email protected]This dip is a great way to use up leftover vegetables. I always have a bag of frozen peas and carrots in my freezer, so I can make this dip anytime I want.
Arham Shabbir
[email protected]The leftovers of this dip are just as good as the fresh batch. I like to store it in the refrigerator for up to 3 days.
Katusiime Provious
[email protected]This dip is so versatile! I've served it as an appetizer, a side dish, and even a sandwich spread. It's always a hit!
Murad Sb3awii
[email protected]I used a food processor to chop the vegetables and it made the dip really smooth. It was a great way to get a uniform texture.
Jadyn Wilsey
[email protected]I added some chopped walnuts to the dip for extra crunch and flavor. It was a great addition and I highly recommend it!
Alisson Mendoza
[email protected]I followed the recipe exactly and the dip turned out perfectly. The flavors were well-balanced and the texture was smooth and creamy. I served it with pita chips and crackers and it was a delicious snack.
Msbalohch Bugti
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand. It's also a great way to get my kids to eat their veggies!
ayesha Noor
[email protected]I made this dip for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures. The vegetables were crisp and flavorful, and the goat cheese added a creamy richness. I will definitely be making this dip again!
MD. YOUSOB ISLAM
[email protected]This Spring Vegetable and Goat Cheese Dip is the perfect appetizer for any party or gathering. The fresh vegetables and creamy goat cheese make it light and refreshing, while the herbs and spices add a delicious savory flavor. I highly recommend tryi