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–+ servings
A small white dish filled with a baked creamy dip topped with asparagus tips and dollops of cheese, served on a floral napkin with slices of baguette and a small spoon on the side.
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Spring Vegetable and Goat Cheese Dip

This delightful dip is so good, you'll want to make a meal out of it!
Prep Time10 minutes
Cook Time28 minutes
Resting Time10 minutes
Total Time48 minutes
Course: Appetizer
Cuisine: American
Keyword: Asparagus, Cheddar, Goat cheese, Spring, Warm
Servings: 8
Author: Nicole

Ingredients

  • 1 cup (½-inch pieces) asparagus
  • 2 tablespoons unsalted butter
  • 1 medium leek white and pale-green parts only
  • 1 large clove of garlic minced
  • 2 tablespoons all-purpose flour
  • 1¼ cups whole milk
  • 4 ounces sharp white cheddar grated
  • kosher salt and freshly ground black pepper to taste
  • 1 (14 ounce) can chopped artichoke hearts in water, drained
  • ¼ cup fresh or frozen, thawed peas
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ teaspoon finely grated lemon zest
  • ¼ teaspoon cayenne pepper or to taste
  • 4 ounces fresh goat cheese crumbled and divided

Instructions

  • Preheat oven to 450°F. In a large pot of boiling salted water, cook the asparagus until crisp-tender, about 2 minutes. Drain; let cool.
  • In a medium saucepan, melt the butter over medium heat. Add the leeks and cook, stirring often until soft, about 10 minutes. Add the garlic and cook, stirring until fragrant, about 2 minutes. Whisk in flour and cook, stirring constantly, about 2 more minutes. Gradually whisk in milk, stirring constantly. 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, flat-leaf parsley, zest, cayenne pepper and half (2 ounces) of the fresh goat cheese.
  • Transfer mixture to a 4–5 cup baking dish and set on top of a rimmed baking sheet. Arrange asparagus tips on top and dot with the remaining (2 ounces) goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5-10 minutes before serving. Serve with crostini. Enjoy!

Nutrition

Calories: 173kcal | Carbohydrates: 8g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 347mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 6mg | Calcium: 185mg | Iron: 1mg
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