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Spring Vegetable Dip

This elegant but indulgently delicious dip get its edge from goat cheese and fresh spring vegetables. Think of it as Spinach Artichoke Dip with pizzazz – it’s sure to please crowds and would be a nice addition to any dinner party, Easter table or potluck this season.

The creamy cheddar and goat cheese base is also a versatile vehicle for whatever other ingredients you’d like to use in the dip, for instance you could easily substitute summer vegetables – such as zucchini and corn – for the spring vegetables, or try sun-dried tomatoes, peppers and sauteed red onion with feta instead of goat cheese, and you’ll have a delightful Mediterranean dip! Also, as the seasons change, feel free to swap out the herbs for any that you have on hand.

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Recipe: Spring Vegetable Dip

Summary: This elegant and versatile dip is a sure crowd pleaser!

Ingredients

  • 1 cup ¾” pieces asparagus, tips reserved
  • 2 Tbsp. butter
  • 1 cup chopped leeks
  • 2 Tbsp. flour
  • 1¼ cups whole milk
  • 1 cup grated mild white cheddar
  • Salt and freshly ground black pepper
  • 1 14-oz. can chopped artichoke hearts in water, drained
  • ¼ cup fresh or thawed frozen peas or shelled edamame
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped fresh mint
  • 2 Tbsp. chopped fresh flat leaf parsley
  • ½ tsp. finely grated lemon zest
  • 4 oz. crumbled goat cheese, divided

Instructions

  1. Preheat oven to 450F.
  2. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
  3. 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.
  4. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with salt and pepper.
  5. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, lemon zest and 2 oz. of the goat cheese.
  6. Transfer mixture to a 4-5 cup baking dish, arrange asparagus spears on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15-20 minutes.
  7. Let rest for 5 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

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