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Spring Vegetable and Goat Cheese Dip


Spring Vegetable and Goat Cheese Dip Recipe

Ingredients:
  • 1 cup 3/4"-inch pieces 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
  • 1/4 cup fresh (or frozen, thawed) peas
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely grated lemon zest
  • 4 ounces crumbled fresh goat cheese, divided
Directions:
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