Spring Veggie & Goat Cheese Dip

LoLa · ‎11-27-2010

Spring Veggie & Goat Cheese Dip
(recipe source: Bon Appetit)

I've made this dip dozens of times for get-togethers and it's always a hit. We went to a small BBQ last night and I brought this yummy dip. I served it with toasted french bread and crackers. You could also serve it with carrots and celery. I thought I'd share with all of you.

1 cup 1/2-inch pieces of asparagus
2 tablespoons unsalted butter
1 cup 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
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon finely grated lemon zest
4 ounces crumbled fresh goat cheese, divided

Preheat oven to 450°. Cook asparagus (hard ends removed) 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, chives, flat-leaf parsley, zest 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.