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Spring Vegetable and Goat Cheese Dip

See full recipe on: Bon Appetit



Ingredients

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

Nutrition 6 servings

Per Serving % Daily Value
Calories 265
Fat 17g 26%
Carbs 16g 5%
Protein 14g 28%
Fiber 4g 19%
Cholesterol 47mg 15%
Sodium 295mg 12%
     
Fat
Carbs
Protein

Preparation







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