Appetizers / Soups / Salads

Spring vegetable and goat cheese dip is for Snack.

Spring vegetable and goat cheese dip takes several minutes to prepare.

Spring vegetable and goat cheese dip takes several minutes to cook.

Spring vegetable and goat cheese dip makes 12 servings.

The ingredients for Spring vegetable and goat cheese dip are:

1 cup asparagus spears (3/4" pieces)
2 Tbsp unsalted butter
1 cup chopped leeks
2 Tbsp all-purpose flour
1 1/4 cup skim milk
1 cup grated sharp cheddar
kosher salt
freshly ground black pepper
chopped drained artichoke hearts (from one 14-oz can in water)
1/4 fresh or frozen peas
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh flat-leaf parsley
1/2 tsp lemon zest
4 oz crumbled goat cheese, divided

Here is how you make Spring vegetable and goat cheese dip:

Preheat oven to 450?F. Cook 1 cup 3/4" pieces asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes (or steam in microwave for about 1 minute). Drain; let cool. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1 cup chopped leeks (white and pale-green parts only) and cook, stirring often, until soft, about 10 minutes. Whisk in 2 tablespoons all-purpose flour; gradually whisk in 1 1/4 cups skim milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add 1 cup grated mild white 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); chopped drained artichoke hearts in water from one 14-ounce can or jar; 1/4 cup fresh (or frozen, thawed) peas; 2 tablespoons each chopped fresh chives, mint, and flat-leaf parsley; 1/2 teaspoon finely grated lemon zest; and 2 ounces crumbled fresh goat cheese. Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving. Serving Size:?makes 12 servings

The nutritional information for Spring vegetable and goat cheese dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 106.8

• Total Fat: 7.1 g
• Cholesterol: 20.0 mg
• Sodium: 152.7 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 0.8 g
• Protein: 5.8 g