Spring Vegetable and Goat Cheese Dip

Name: Spring Vegetable and Goat Cheese Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams chopped artichoke hearts in water, drained; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh chives; 2 Tbsps chopped fresh flat-leaf parsley; 2 Tbsps chopped fresh mint; 59 milliliters fresh (or frozen, thawed) peas; 113 grams crumbled fresh goat cheese, divided; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters chopped leeks (white and pale-green parts only); 1 teaspoons finely grated lemon zest; 237 milliliters grated mild white cheddar; 2 Tbsps unsalted butter; 296 milliliters whole milk

Spring Vegetable and Goat Cheese Dip might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 288 calories, 11g of protein, and 22g of fat per serving. This recipe serves 6. It is perfect for The Super Bowl. If you have leeks, butter, chives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes.

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Asparagus

Water

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Oven

Pot

Drain; let cool.

Melt butter in a medium saucepan over medium heat.

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Butter

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Sauce Pan

Add leeks and cook, stirring often, until soft, about 10 minutes.

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Leek

Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat.

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All Purpose Flour

Milk

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Whisk

Add 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), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.

Ingredients you will need

Ground Black Pepper