Ingredients
-
1
-
2
-
1
-
2
-
1 1/4
-
1
-
-
-
14
-
1/2
-
2
-
2
-
2
-
1/2
-
4
Directions
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. |
