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Creamy Goat Cheese and Fresh Spring Vegetable Dip

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Ingredients

Adjust Servings:
1 cup fresh asparagus, cut into 3/4 inch pieces
2 tablespoons unsalted butter
1 cup leek, chopped (white and pale green parts only)
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup mild white cheddar cheese, grated
kosher salt
black pepper, freshly ground, to taste
14 ounces water-packed artichoke hearts, chopped and drained well
1/2 cup fresh peas (may use thawed frozen peas)
2 tablespoons fresh chives, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon lemon zest, finely grated
4 ounces crumbled fresh goat cheese, divided

Nutritional information

437.5
Calories
254 g
Calories From Fat
28.2 g
Total Fat
18 g
Saturated Fat
80 mg
Cholesterol
452.3 mg
Sodium
27.1 g
Carbs
11 g
Dietary Fiber
8.3 g
Sugars
22.3 g
Protein
219g
Serving Size

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Creamy Goat Cheese and Fresh Spring Vegetable Dip

Features:
    Cuisine:

    Very flavorful, and quite a nice dip. The greens ( chives, mint, and parsley also made a nice combo, and colorful. Especially enjoyed the nice touch of mint flavor. Served this with some cool ranch doritoes, made for a nice after dinner snack for us, :). Made for Rookie Tag.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spring Vegetable and Goat Cheese Dip, Wonderful dip found in Bon Appetit magazine! Serve with crostini, tortilla chips, or crudites Enjoy!, Very flavorful, and quite a nice dip The greens ( chives, mint, and parsley also made a nice combo, and colorful Especially enjoyed the nice touch of mint flavor Served this with some cool ranch doritoes, made for a nice after dinner snack for us, 🙂 Made for Rookie Tag , Wonderful dip found in Bon Appetit magazine! Serve with crostini, tortilla chips, or crudites Enjoy!


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    Steps

    1
    Done

    Preheat the Oven to 450 Degrees.

    2
    Done

    Cook the Asparagus in a Large Pot of Boiling Salted Water Until Crisp Tender, About 2 Minutes. Drain and Let It Cool.

    3
    Done

    Melt 2 Tbsp Butter in a Medium Saucepan Over Medium Heat. Add the Leeks and Cook, Stirring Often, Until Soft, About 10 Minutes. Whisk in the Flour, Then Whisk in the Milk. Brink to a Simmer, Whisking Constantly. Cook Until Thickened; Remove from the Heat and Add the Cheddar Cheese. Whisk Until the Cheese Is Melted and the Mixture Is Smooth. Add Salt and Pepper to Taste.

    4
    Done

    Fold in the Asparagus (reserve the Tips), Artichoke Hearts, Peas, Chives, Mint, Parsley, Grated Lemon Zest, and 2 Oz Crumbled Fresh Goat Cheese.

    5
    Done

    Transfer the Mixture to a 4-5 Cup Baking Dish; Arrange the Asparagus Tips on Top, and Dot With Another 2 Oz Crumbled Goat Cheese. Bake Until Golden Brown and Bubbling, 15 to 20 Minutes. Let It Rest For 5 Minutes Before Serving.

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    Jenna Bailey

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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