vegetable cheese dip

Spring Vegetable & Goat Cheese Dip

When my friend Skye came over, and we had a little baking and cooking session, I was in charge of the parker rolls.

The other recipe that she picked out from my little collection of magazine recipes was this dip. Loaded with veggies and goat cheese. This dip is a delicious and light appetizer that can be served with vegetables, crackers or bread.

vegetable cheese dip

We shuffled about my little kitchen, where it is difficult to fit more than one person in it at a time, and both made creations.

This dip came out ok. Not my favorite.

vegetable cheese dip

It wasn’t from any cooking errors, more just the recipe I think still needs a bit of tweaking. The abundance of artichokes was a bit overwhelming.

I wanted more of that goat cheese tang that is synonymous with chevre. It took a whole lot longer than 20 minutes to bake.

Yeah, our top got a bit brown in spots, but whenever we would jiggle it, it was always still really soupy.

Lower temperature for longer time, I suppose. I think this recipe serves better as a base recipe to switch in your veggies and cheese to create some more scrumptious.

This dip piled on top of a baguette, though, I’m not going complain.

vegetable cheese dip

So now I’m off work until the 13th. I am going away on vacation.

To Maui!

We had to leave the house tomorrow bright in early before 5 am. Which to me, means I get to sleep in a bit.

Then a 5 hour or something flight then, my feet will be firmly planted on Hawaiian soil. I can’t wait.

I haven’t had a vacation in quite a while, and the last time I went to Maui was nearly 7 years ago, I think.

The sand, the sun. My cameras are packed in a Burton camera backpack that seems practically larger than me and a little bag of summery hot weather clothes.

Check out my Instagram to see my daily photos.

vegetable cheese dip

Spring Vegetable & Goat Cheese Dip Recipe:

  • About 1 cup (134g) 3/4″ asparagus pieces
  • 2 tbsp (28g) butter melted
  • 1 cup (89g) leeks chopped (white and pale green parts only)
  • 2 tbsp (16g) flour
  • 1 1/4 cups (300ml) whole milk
  • 1 cup (125g) grated mild white cheddar
  • One 14oz can of artichoke hearts, drained and chopped
  • 1/4 cup (250g) fresh peas
  • 2 tbsp of each, mint, chives, and parsley, fresh and chopped
  • 1/2 tsp fresh lemon zest
  • 1/2 cup (114g) fresh goat cheese, soft, divided in half
  • Salt and pepper
  • Oven 450F

Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and let cool.

Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk.

Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat.

Add cheddar; whisk until cheese is melted and mixture is smooth. Season with salt and pepper.

Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, parsley, zest, and half the goat cheese.

Pour mixture into a 4–5-cup baking dish; arrange asparagus tips on top and dot with remaining goat cheese.

Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.

From Bon Appetit Magazine.

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