Spring Vegetable and Goat Cheese Dip

Everyone loves the baked spinach or artichoke dip made with lots of cream cheese. Yea, me, too. I always feel so guilty because I cannot stop dipping. It is so addictive.

Well this is the answer. Equally addictive but way lower in calories, this spring vegetable dip is to die for. Ricotta replaces cream cheese. Goat cheese adds richness but not too much. 

Make this in individual consuelas so each person has their own. Or make a large casserole for a party. I bet it might even work in a chafing dish. Serve with plenty of crudités and crusty bread.

Spring Vegetable and Goat Cheese Dip

This restaurant style hot artichoke dip makes perfect party food or first course for a dinner. This can also be made with spinach. This dip is plum full of vegetables reducing any guilt you may have for indulging in the cheeses. Serve with taco chips, baked pita chips or a veggie platter.

1 c. asparagus 250 mL

1 c. leeks, white and light green parts only, finely chopped 250 mL

2 tbsp. unsalted butter 30 mL

2 tbsp. all purpose flour 30 mL

1 1/4 c. whole milk 310 mL

1 c. grated white cheddar cheese 250 mL

sea salt and freshly ground black pepper

1 14 oz. can artichoke hearts in water, drained and chopped 415 mL

1/4 c. peas, fresh or thawed frozen 60 mL

2 tbsp. chopped fresh chives or green onions 60 mL

2 tbsp. chopped parsley 30 mL

2 tbsp. chopped mint 30 mL

1/2 tsp. finely grated lemon zest 2 mL

4 oz. crumbled fresh goat cheese, divided 115 g

Preheat oven to 450 F (230 C). Prepare the asparagus and cook in boiling salted water until still crisp, about two minutes. Drain and set aside. Set aside the asparagus tips in a separate bowl.

Melt butter in a medium sized saucepan over medium low heat. Add leeks and cook until soft and tender, about 6 minutes. Stir in flour with a rubber spatula. Cook for a minute or two to remove the raw flour taste. Slowly stir in milk, over low heat. Stir while heating to a simmer. Cook until thickened and remove from heat.

Stir in cheddar until melted. Season with salt and pepper, to taste.

Add 2 oz. (55 g) of goat cheese, herbs, lemon zest, asparagus, artichoke hearts and peas. Gently mix until evenly incorporated.

Pour into a 4 cup (1 L) buttered baking dish or six individual ramekins. Arrange asparagus tips and remainder of the goat cheese on top. At this point it can be covered with kitchen wrap and refrigerated until baking, up to 3 hours.

Bake until golden brown and bubbling, about 20 minutes. Rest for five minutes before serving. 


Source: Adapted from www.epicurious.com