Spring Vegetable And Goat Cheese Dip

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Wonderful dip found in bon appetit magazine! serve with crostini, tortilla chips, or crudites. enjoy!!

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Steps

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Preheat the oven to 450 degrees.

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Cook the asparagus in a large pot of boiling salted water until crisp tender , about 2 minutes.

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Drain and let it cool.

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Melt 2 tbsp butter in a medium saucepan over medium heat.

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

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Whisk in the flour , then whisk in the milk.

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Brink to a simmer , whisking constantly.

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Cook until thickened.

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Remove from the heat and add the cheddar cheese.

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Whisk until the cheese is melted and the mixture is smooth.

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Add salt and pepper to taste.

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Fold in the asparagus , artichoke hearts , peas , chives , mint , parsley , grated lemon zest , and 2 oz crumbled fresh goat cheese.

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Transfer the mixture to a 4-5 cup baking dish.

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Arrange the asparagus.

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Bake until golden brown and bubbling , 15 to 20 minutes.

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Let it rest for 5 minutes before serving.

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Ingredients

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fresh asparagus, unsalted butter, leek, all-purpose flour, whole milk, white cheddar cheese, kosher salt, black pepper, water-packed artichoke hearts, fresh peas, fresh chives, of fresh mint, flat leaf parsley, lemon zest, fresh goat cheese