Spring Vegetable And Goat Cheese Dip Recipes

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GARLIC SCAPE GOAT CHEESE DIP



Garlic Scape Goat Cheese Dip image

Don't resist the garlicky goodness and spring-fresh flavor of this zippy dip! Serve with fresh vegetables or pita chips. If serving later, refrigerate, and pull out of refrigerator 1 hour before serving.

Provided by Matt Wencl

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package goat cheese, at room temperature
1 (4 ounce) package cream cheese, at room temperature
6 fresh garlic scapes, minced, or more to taste, divided
½ lemon, zested and juiced
1 teaspoon salt
1 clove garlic, minced
½ cup toasted pecans, chopped

Steps:

  • Combine goat cheese, cream cheese, 5 garlic scapes, lemon zest, lemon juice, salt, and garlic in a bowl; mix with a fork until blended. Scoop into a serving bowl. Garnish with remaining garlic scape and toasted pecans.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.6 g, Cholesterol 38 mg, Fat 18.5 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 480.9 mg, Sugar 1.2 g

SPRING VEGETABLE AND GOAT CHEESE DIP



Spring Vegetable and Goat Cheese Dip image

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

Provided by breezermom

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup fresh asparagus, cut into 3/4 inch pieces
2 tablespoons unsalted butter
1 cup leek, chopped (white and pale green parts only)
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup mild white cheddar cheese, grated
kosher salt
black pepper, freshly ground, to taste
14 ounces water-packed artichoke hearts, chopped and drained well
1/2 cup fresh peas (may use thawed frozen peas)
2 tablespoons fresh chives, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon lemon zest, finely grated
4 ounces crumbled fresh goat cheese, divided

Steps:

  • Preheat the oven to 450 degrees.
  • Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 minutes. Drain and let it cool.
  • 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.
  • Fold in the asparagus (reserve the tips), artichoke hearts, peas, chives, mint, parsley, grated lemon zest, and 2 oz crumbled fresh goat cheese.
  • 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.

Nutrition Facts : Calories 437.5, Fat 28.2, SaturatedFat 18, Cholesterol 80, Sodium 452.3, Carbohydrate 27.1, Fiber 11, Sugar 8.3, Protein 22.3

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