Spring Vegetable and Goat Cheese Dip

Ingredients for Spring Vegetable and Goat Cheese Dip

• 150g 3/4"-inch pieces asparagus

• 2 tablespoons unsalted butter

• 230g chopped leeks (white and pale-green parts only)

• 2 tablespoons plain flour

• 300ml whole milk

• 240ml grated mild white cheddar

• Kosher salt and freshly ground black pepper

• 1 400g can chopped artichoke hearts in water, drained

• 60ml fresh (or frozen, thawed) peas

• 2 tablespoons chopped fresh chives

• 2 tablespoons chopped fresh mint

• 2 tablespoons chopped fresh flat-leaf parsley

• 1/2 teaspoons finely grated lemon zest

• 110g crumbled fresh goat cheese, divided

Preheat oven to 232°C. Cook asparagus 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, peas, chives, mint, flat-leaf parsley, zest and 60g crumbled fresh goat cheese.

Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 60g goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.