Name: Spring Vegetable and Goat Cheese Dip
Yield: 4 to 6 Servings
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

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No judgment if you want to eat this goat cheese vegetable dip recipe spoonful. It's that good.

Recipe notes