Spring Vegetable and Goat Cheese Dip

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant spring vegetable and goat's cheese dip is a beautiful celebration of seasonal produce. Combining tender asparagus, sweet leeks, and buttery artichoke hearts, it offers a fresh and sophisticated twist on classic baked cheese starters. The velvety béchamel base, enriched with sharp cheddar and zesty lemon, provides the perfect backdrop for the fragrant blend of fresh mint, chives, and flat-leaf parsley.

As a versatile vegetarian dish, this dip is an excellent addition to a weekend brunch spread or an elegant garden party menu. The creamy goat's cheese melts into the vegetables during baking, creating a golden, bubbling topping that is hard to resist. Serve it warm with toasted sourdough soldiers, seeded crackers, or crunchy crudités for a light yet indulgent sharing platter.

Ingredients for Spring Vegetable and Goat Cheese Dip

150g 3/4"-inch pieces asparagus
2 cucharadas de mantequilla sin sal
230g chopped leeks (white and pale-green parts only)
2 cucharadas de harina común
300ml de leche entera
240ml grated mild white cheddar
Sal kosher y pimienta negra recién molida
1 400g can chopped artichoke hearts in water, drained
60ml fresh (or frozen, thawed) peas
2 cucharadas de cebollino fresco picado
2 cucharadas de menta fresca picada
2 cucharadas de perejil fresco picado
1/2 cucharaditas de ralladura de limón finamente rallada
110g crumbled fresh goat cheese, divided

How to make Spring Vegetable and Goat Cheese Dip

Preheat oven to 232°C. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.

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. 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 60g crumbled fresh goat cheese.

Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 60g goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.