The Cooking Cottage on Facebook

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.

Screen shot 2013-03-28 at 下午05.18.47

Recipe: Spring Vegetable Dip

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


  • 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


  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)

The Cooking Cottage Facebook