Something New

Spring Vegetable and Goat Cheese Dip

I spend a lot of time on this site writing about caramels, stuff going on in Chicago (or rather, things I like to eat in Chicago!). Tonight,however, I thought I’d mix it up just a bit and leave you with a recipe.  

 We’ve had a ton of asparagus as of late and I always have lots of cream left over from caramel making.  One Friday night a few weeks ago I made this recipe from Bon Appetit.  I modified the ingredients & directions just a bit, but certainly wanted to give credit to my source of inspiration.  

So delicious! Reminds me of the classic artichoke dip you can get pretty much anywhere.  Completely different experience when made at home with fresh ingredients like asparagus and herbs.  Loved this!

Asparagus and Goat Cheese Dip


  • 1 bunch of asparagus cut into 3/4-inch pieces 
  • 1 scallion diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups cream
  • 1 cup grated cheese (whatever you have on hand!)
  • Kosher salt and freshly ground black pepper
  • 1 14-ounce can chopped artichoke hearts in water, drained
  • 1/4 cup frozen peas
  • 4 tablespoons chopped fresh herbs (I had rosemary and parsley on hand)
  • 1/2 teaspoon finely grated lemon zest
  • 4 ounces crumbled fresh goat cheese, divided

How to prepare:

  • Preheat oven to 450°. 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 diced scallion and cook until  translucent. Whisk in flour; pour in cream. Bring to a low simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat.  Add cheese; 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, herbs,  lemon zest and 2 oz. crumbled fresh goat cheese. 
  • Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.

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