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Spring Vegetable and Goat Cheese Dip

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“Wonderful dip found in Bon Appetit magazine! Serve with crostini, tortilla chips, or crudites. Enjoy!”

Ingredients Nutrition


  1. Preheat the oven to 450 degrees.
  2. Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 minutes. Drain and let it cool.
  3. Melt 2 tbsp butter in a medium saucepan over medium heat. Add the leeks and cook, stirring often, until soft, about 10 minutes. Whisk in the flour, then whisk in the milk. Brink to a simmer, whisking constantly. Cook until thickened; remove from the heat and add the cheddar cheese. Whisk until the cheese is melted and the mixture is smooth. Add salt and pepper to taste.
  4. Fold in the asparagus (reserve the tips), artichoke hearts, peas, chives, mint, parsley, grated lemon zest, and 2 oz crumbled fresh goat cheese.
  5. Transfer the mixture to a 4-5 cup baking dish; arrange the asparagus tips on top, and dot with another 2 oz crumbled goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let it rest for 5 minutes before serving.

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