Oh, I have missed my sweet dip blog. Here’s a recipe that I found on Epicurious, originally published in Bon Appetit. It takes a little bit of effort, since you have to pre-cook the asparagus and make (essentially) a béchamel sauce. We really enjoyed it though and the hint of lemon with the asparagus and sweet peas does promise that spring is coming. I served it with Ritz crackers, but it’d be great with pita chips or bruschetta. You need a sturdy dipper for this, since it’s pretty hearty. Hubs added the leftovers into his omelet the next morning. Enjoy!
For the full recipe, please go here: Spring Vegetable and Goat Cheese Dip Recipe
This one was a little bit of work, but I found puttering in the kitchen and making this while listening to my Pandora Jazz Standards station to be really relaxing. I sort of thought of myself as some kind of sorceress summoning spring.
You’ll need pantry staples like flour, butter, frozen peas, lemon, and milk. Shopping list stuff: Leeks, can of artichoke hearts in water, goat cheese, white cheddar, asparagus, and if you feel fancy get some fresh herbs of mint and chives. I did not feel fancy. I felt lazy, so I skipped the herbs. I’m sure they’d add a lot. Pre-cook your asparagus. You can blanch it or roast it in the oven. I roasted it and ate half of it as a snack and set aside the other half.
Sautee your sliced leeks and then add flour and milk. This is the part where I started feeling like a sorceress.
You bring it to a simmer and then wait for that sauce to get nice and thick.
Take it off the stove and add you cheddar that you’ve already shredded, stir that. Then add in all your delicious veggies, lemon zest, etc. Save a little goat cheese (or extra goat cheese) to sprinkle on top. I forgot to do this and I regret it.
Stir everything. Or actually, you FOLD it in, but whatever. FOLDING is just a stuck-up way of stirring. Then put it in your favorite dip pot. My favorite dip pot is a pottery bowl my lovely Aunt got for me in Empire.
Then you bake it and wait for it to get some nice color on it. Now, I think I like the way it looks better before I baked it. I think if I made this again, I’d top it with some panko crumbs that I mixed with olive oil and a little salt to give it a nice color and crunch.
It’ll boil and bubble like it’s in a cauldron, so you’ll want to wait a good five to ten minutes before digging in. I think the recipe says cook it for twenty minutes, but I tend to cook my dips for about thirty minutes. It just seems to be the magic number.
Serve up some wine and crackers and toast spring:
Here’s how the food stylists made it look. This is from the original recipe. To get THIS look, you’d probably need shellac and shortening. OR, maybe, don’t pre-bake your asparagus as long as I did, and add those dollops of goat cheese to the top.
Good luck, enjoy, and let me know if there are any dips you want me to try.