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Spring Vegetable and Goat Cheese Dip

The Bon Appétit Test Kitchen
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

3/4-inch pieces asparagus

2 tbsp

Chives, fresh

2 tbsp

Flat-leaf parsley, fresh

1/2 tsp

Lemon, zest

2 tbsp

Mint, fresh

1/4 cup

Peas, fresh (or frozen

2 tbsp

All-purpose flour

1

Kosher salt and freshly ground black pepper

2 tbsp

Butter, unsalted

1 cup

Cheddar, grated mild white

4 oz

Goat cheese, fresh

1 1/4 cups

Whole milk

1 14 ounce can

Artichoke hearts in water

1 cup

Chopped leeks (white and pale-green parts only)