Rhea's Rundown
If you’re feeling like the same old jar of dip isn’t making the cut, here’s an ideal cheesy wonderment to go with instead. Gooey cheddar goes perfectly with a tasty selection of veggies, and a mouth-watering flavor twist from the lemon zest and goat cheese. I love the use of natural flavor enhancers such as the chives, mint, and flat-leaf parsley. This all-natural, wholesome, and homemade dip will put that store-bought junk to shame and you might never go back to it again.
Ingredients – Serves 4-6
- 1 cup asparagus, cut into ¾ inch pieces
- 2 tablespoon unsalted butter
- 1 cup chopped leeks (white and pale-green parts only)
- 2 tablespoon all-purpose flour
- 1 ¼ cups whole milk
- 1 cup grated mild white cheddar
- Kosher salt
- Freshly ground black pepper
- 1 14-oz. can or jar artichoke hearts in water, drained, chopped
- ¼ cup fresh (or frozen, thawed) peas
- 2 tablespoon each chopped fresh chives, mint, and flat-leaf parsley
- ½ teaspoon finely grated lemon zest
- 4 ounces crumbled goat cheese, divided
Directions
1. Preheat oven to 450 degree Fahrenheit.
2. Cook asparagus in a pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
3. 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 simmer, whisking constantly, and cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until mixture is smooth. Season to taste with salt and pepper.
4. Fold in asparagus (reserve tips), artichoke hearts, peas, herbs, lemon zest, and 2 ounces goat cheese. Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top and dot with remaining 2 ounces goat cheese.
5. Bake until golden own and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.
“Spring Vegetable and Cheese Dip.” Epicurious: Crowd Pleasers. Conde Naste. 2014. Print.
Rhea Torreon
