Artichoke dip is a family favorite – and makes just about any gathering a little more enjoyable. But – that doesn’t mean we can’t shake it up a little bit. Check out the recipe below if you’re looking for a new to dip to try, whether you’re the host or the guest!
- 1 cup 3/4″-inch pieces asparagus
- 2 tablespoons unsalted butter
- 1 cup chopped leeks (white and pale-green parts only)
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1 cup grated mild white cheddar
- Kosher salt and freshly ground black pepper
- 1 14-ounce can chopped artichoke hearts in water, drained
- 1/4 cup fresh (or frozen, thawed) peas
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon finely grated lemon zest
- 4 ounces crumbled fresh goat cheese, divided
- Preheat oven to 450°F.
- Bring a large pot of salted water to a boil.
- Drop in asparagus to cook for 2 min, or until crisp-tender. Remove from water and let cool.
- Bring a medium saucepan to medium heat and melt butter.
- Add your leaks and cook for 10 minutes or until soft, stirring often.
- Whisk in flour.
- Gradually whisk in milk.
- As you’re whisking, let saucepan come to a simmer and cook until thickened. Remove from heat.
- Add in cheese, and whisk until it is melted and the mixture is smooth.
- Use salt and pepper to season to taste.
- Remove and set aside tips of asparagus.
- Fold in the asparagus stems, artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
- Transfer to a 4-5-cup baking dish, and scatter asparagus tips and remaining goat cheese on top.
- Bake for 15-20 minutes. The final product should be golden brown and bubbling.
- Let rest for 5 minutes before serving.