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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)
Jamie Gentry
Jamie Gentry • 3 years ago

Spring vegetable and goat cheese dip