Spicy Spring Vegetable and Goat Cheese Dip

Here is a GREAT Spring appetizer recipe your friends and family will LOVE!!!!!! 

INGREDIENTS: 

1 cup ¾ diced asparagus

2 tablespoons unsalted butter

1 cup chopped leeks

1 small yellow onion, minced

2 tablespoons all-purpose flour

1 ¼ cups whole milk

1 cup grated mild white cheddar

Dash of Kosher salt

Freshly ground black pepper

1 14-ounce can or jar chopped drained artichoke hearts in water

¼ cup fresh (or frozen, thawed) peas

1 small Jalapeño Pepper minced

1 tablespoon fresh chives chopped

1 tablespoon fresh mint

1 tablespoon flat-leaf parsley

 ½ teaspoon finely grated lemon zest

 8 ounces crumbled fresh goat cheese

COOKING MUSIC SELECTION: Death came a knocking- Ruthie Foster

PREPARATION:

Preheat oven to 450°F. Cook 1 cup ¾ “asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1 cup chopped leeks, onion and Jalapeño pepper (white and pale-green parts only) and cook, stirring often, until soft, about 10 minutes.

Whisk in 2 tablespoons all-purpose flour; gradually whisk in 1 ¼ cups whole milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add 1 cup grated mild white cheddar; 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); chopped drained artichoke hearts in water from one 14-ounce can or jar; ¼  cup fresh (or frozen, thawed) peas; 2 tablespoons each chopped fresh chives, mint, and flat-leaf parsley; ½  teaspoon finely grated lemon zest; and the half of the crumbled fresh goat cheese.

Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another half of the goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving. Serve it with crostini, tortilla chips, or crudités.

ENJOY!!!!!