Spring Vegetable and Goat Cheese Dip
- 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
- Produce
- 3/4-inch pieces asparagus (1 cup)
- Chives, fresh (2 tablespoons)
- Flat-leaf parsley, fresh (2 tablespoons)
- Lemon, zest (1/2 teaspoon)
- Mint, fresh (2 tablespoons)
- Peas, fresh (or frozen (1/4 cup)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Drinks
- Artichoke hearts in water (1 14-ounce can)
- Dairy
- Butter, unsalted (2 tablespoons)
- Cheddar, grated mild white (1 cup)
- Goat cheese, fresh (4 ounces)
- Whole milk (1 1/4 cups)
- Other
- 1 cup chopped leeks (white and pale-green parts only)
Preparation
Read recipe preparation on bonappetit.com
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Published March 14, 2012 (11 months ago).
224 people saved this recipe.
