I made a double batch, and it took a bit of prep time, but it was still very easy and incredibly delicious. Here's what I really liked about this dip:
1) You can make it a few hours ahead of time, and pop it in the oven before your guests arrive.
2) Peas! I love peas in just about everything, and they add a nice flavor here.
3) Herbs! I'm also a fan of using mint in unexpected ways, and I wouldn't have thought of adding some to this dip, but it worked well.
4) It's substaintial. Ther'es a lot of veggies, this dip is hearty. And hearty is good when you're serving cocktails and sending your guests back into the night.
I am happy to report that the only dish I made was a success. My only regret was not soaking the pan overnight.
Could he look any more thrilled helping in the kitchen?
Spring Vegetable and Goat Cheese Dip
Courtesy Bon Appétit
1 cup3 /4-inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks (white and pale-green parts only)
2tablespoons all-purpose flour
1 1/4cups 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
1/4cup fresh (or frozen, thawed) peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
½ teaspoon finely grated lemon zest
4 ounces crumbled fresh goat cheese, divided
1) Preheat oven to 450°. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
2) 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.
3) 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 2 oz. crumbled fresh goat cheese.
4) 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.