Spring Vegetable and Goat Cheese Dip Recipe

Name: Spring Vegetable and Goat Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh asparagus, cut into 3/4 inch pieces; 2 tablespoons unsalted butter; 1 cup leek, chopped (white and pale green parts only); 2 tablespoons all-purpose flour; 1 ¼ cups whole milk; 1 cup mild white cheddar cheese, grated; kosher salt; black pepper, freshly ground, to taste; 14 ounces water-packed artichoke hearts, chopped and drained well; ½ cup fresh peas (may use thawed frozen peas); 2 tablespoons fresh chives, chopped; 2 tablespoons of fresh mint, chopped; 2 tablespoons flat leaf parsley, chopped; ½ teaspoon lemon zest, finely grated; 4 ounces crumbled fresh goat cheese, divided

Servings: persons

1 cup fresh asparagus, cut into 3/4 inch pieces
2 tablespoons unsalted butter
1 cup leek, chopped (white and pale green parts only)
2 tablespoons all-purpose flour
1 ¼ cups whole milk
1 cup mild white cheddar cheese, grated
kosher salt
black pepper, freshly ground, to taste
14 ounces water-packed artichoke hearts, chopped and drained well
½ cup fresh peas (may use thawed frozen peas)
2 tablespoons fresh chives, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons flat leaf parsley, chopped
½ teaspoon lemon zest, finely grated
4 ounces crumbled fresh goat cheese, divided

1
Preheat the oven to 450 degrees.
2
Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 minutes.
3
Drain and let it cool.
4
Melt 2 tbsp butter in a medium saucepan over medium heat.
5
Add the leeks and cook, stirring often, until soft, about 10 minutes.
6
Whisk in the flour, then whisk in the milk.
7
Brink to a simmer, whisking constantly.
8
Cook until thickened; remove from the heat and add the cheddar cheese.
9
Whisk until the cheese is melted and the mixture is smooth.
10
Add salt and pepper to taste.
11
Fold in the asparagus (reserve the tips), artichoke hearts, peas, chives, mint, parsley, grated lemon zest, and 2 oz crumbled fresh goat cheese.
12
Transfer the mixture to a 4-5 cup baking dish; arrange the asparagus tips on top, and dot with another 2 oz crumbled goat cheese.
13
Bake until golden brown and bubbling, 15 to 20 minutes.
14
Let it rest for 5 minutes before serving.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup fresh asparagus, cut into 3/4 inch pieces, 2 tablespoons unsalted butter, 1 cup leek, chopped (white and pale green parts only), 2 tablespoons all-purpose flour, and more.

Yes, Spring Vegetable and Goat Cheese Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Vegetable and Goat Cheese Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions