Spring Vegetable and Goat Cheese Dip

By danyell923

Recipes & Menus | recipes

Spring Vegetable and Goat Cheese Dip

4–6 servings

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

April 2012

Ingredients

• 1 cup 3/4-inch pieces asparagus
• 2 tablespoons unsalted butter
• 1 cup chopped leeks (white and pale-green parts only)
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 1 cup grated mild white cheddar
• Kosher salt and freshly ground black pepper
• 1 14-ounce can chopped artichoke hearts in water, drained
• 1/4 cup fresh (or frozen, thawed) peas
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon finely grated lemon zest
• 4 ounces crumbled fresh goat cheese, divided

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 450°. 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 oz. crumbled fresh goat cheese.

Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Party Appetizers Slideshow.