Vegetable & Goat Cheese Dip

My hubby runs with a friend a few days a week and sometimes after the run they come in and have a beer to celebrate their accomplishment! It usually coincides with me finishing up a recipe for this blog..hmmmm, you think that’s a coincidence? Anyway, I plopped this dish down in front of the boys to have them be my taste tasters. Jeff gave it a thumbs up, but Jim said it needed a little kick, so I threw in the red pepper flakes, which then my husband said it past muster. I think he may a bit spoiled, what you think??

Anyway I think this is a great appetizer to serve this weekend or to take to your next cocktail party! I am a huge fan of artichoke dip, but making this with the goat cheese made it divine! I serve it up with a great cracker, but a baguette would be just as delicious!

1 cup asparagus, diced, reserve tops
2 tablespoons unsalted butter
1 large shallot, chopped (1/4 cup)
2 tablespoons all-purpose flour
1 ¼ cups whole milk
1 cup grated mild cheddar
Salt & Pepper to taste
1 14-ounce can or jar artichoke hearts in water, drained
¼ cup peas (fresh or frozen-thawed)
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 teaspoon red pepper flakes
½ teaspoon lemon zest, finely grated
4 ounces fresh goat cheese, crumbled

Preheat oven to 450 degrees. Spray a 4-5 cup baking dish with cooking spray. Cook asparagus in a large pot of boiling salted water until crisp tender about 2 minutes. Drain, let cool.
Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until soft, about 5-7 minutes. Whisk in flour, gradually, and then whisk in milk. Bring to a simmer stirring occasionally until thickened.

Remove from heat. Add cheddar, whisk until cheese is melted and mixture is smooth. Season with salt and pepper.
Throw in asparagus (reserve tips), artichoke, peas, herbs, pepper, lemon zest and 1/2 of the goat cheese. Trasfer mixture to a baking dish, arrange reserved asparagus tips on top and sprinkle remaining goat cheese.