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Spring Vegetable and Goat Cheese Dip

Serves 4-6


1 cup 3/4"-inch pieces asparagus
2 tbsp Chives, fresh
2 tbsp Flat-leaf parsley, fresh
1/2 tsp Lemon, zest
2 tbsp Mint, fresh
1/4 cup Peas, fresh (or frozen

Baking & Spices

2 tbsp All-purpose flour
1 Kosher salt and freshly ground black pepper


2 tbsp Butter, unsalted
1 cup Cheddar, grated mild white
4 oz Goat cheese, fresh
1 1/4 cups Whole milk


1 14-ounce can Artichoke hearts in water


1 cup Chopped leeks (white and pale-green parts only)
  • Paula Brown

    Spring Vegetable and Goat Cheese Dip | From: Bon Appetit | April 2012 | By: Andrew Knowlton | Everything I know about getting a party started right, I learned at Houston's restaurant in Atlanta. No kidding. Its creamy, bubbling spinach and artichoke dip was a must on date night in high school, and these days it's the dish that even the snobbiest of food snobs can't resist. | Via: | *I love Houston's restaurant in Atlanta!

  • Meghan Coffey

    Spring veggies and goat cheese dip- spice up traditional artichoke dip

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