Spring Vegetable and Goat Cheese Dip

What could be better than a beautiful bounty of fresh green spring vegetables?  Said bounty coupled with cheese and served in dip form, obviously!

Get your dip hand strong cause this guy is creamy, cheesy, zippy and the perfect way to pretend to get your veggies.

Every time I bust out leeks I remember how much I love them and need to use them more, so stay tuned for more recipes featuring these delightful greens.

I served this on baguette slices that were rubbed with garlic and olive oil and baked at 450° for 5-7 minutes.  Chips and other veggies would work well too.

It makes a good deal, so leftovers found their way into eggs and over pasta – yum!  I know you’ll be adding this to your dip arsenal, enjoy!

Spring Vegetable and Goat Cheese Dip


1 cup 3/4-inch pieces asparagus

2 tablespoons unsalted butter

1 1/2 cups chopped leeks (white and pale-green parts only)

2 tablespoons all-purpose flour

1 1/4 cups whole milk

1 cup grated mild white cheddar

Kosher salt and freshly ground black pepper

1 14-ounce can chopped artichoke hearts in water, drained

1/4 cup fresh (or frozen, thawed) peas

4 tablespoons chopped fresh chives

3 tablespoons chopped fresh mint

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

4 ounces crumbled fresh goat cheese, divided


Preheat oven to 450°. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; 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 to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, zest, lemon juice and 2 oz. crumbled fresh goat cheese.

Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.

Adapted from Bon Appétit.


4 thoughts on “Spring Vegetable and Goat Cheese Dip

  1. Yum, looks delicious, I love goats cheese when I’m at a restaurant but never quite sure what to make with it a home so will definitely give this one a try. Thank you.

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