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Vegetable Goat Cheese Dip

Vegetable Goat Cheese Dip is a savory easy to prepare dip with a sprinkling of lots of green vegetables.  Perfect to serve at a party, tailgating or over the holidays.

Vegetable Goat Cheese Dip perfect recipe for party or tailgating | ahealthylifeforme.com

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!

This celebration 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 my hubby said it needed a little kick, so I threw in the red pepper flakes, which then I was told  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.

Vegetable Goat Cheese Dip perfect recipe for party or tailgating | ahealthylifeforme.com

Vegetable Goat Cheese Dip perfect recipe for party or tailgating | ahealthylifeforme.com

Vegetable Goat Cheese Dip perfect recipe for party or tailgating | ahealthylifeforme.com

Vegetable and Goat Cheese Dip

Prep Time8 mins
Cook Time25 mins
Total Time33 mins
Servings: 8 -10

Ingredients

  • 2 tablespoons olive oil divided
  • 1 bunch of asparagus speared cut into 1” pieces.
  • 1 large shallot chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • ¼ cup peas fresh or frozen-thawed
  • 1-14 oz. can or jar artichoke hearts in water drained and patted dry with paper towel
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 teaspoon red pepper flakes
  • ½ teaspoon lemon zest finely grated
  • 8 oz. package cream cheese softened
  • 1 cup shredded mild cheddar
  • 4 ounces fresh goat cheese crumbled and divided in half

Instructions

  • Preheat oven to 450°.
  • Spray a 4-5 cup baking dish with organic cooking spray or grease with coconut oil.
  • Add 1 tablespoon olive oil to a medium skillet over medium heat.
  • Toss in asparagus pieces and toss to coat. Cook stirring about 2 minutes.
  • Toss in shallot, salt and pepper. Stir and continue to cook 2-3 minutes or until shallot starts to soften. Remove a few asparagus tops and set aside. 8-10 pieces. These will be put on as topping later.
  • Stir in peas and remove from heat. Add to a large mixing bowl with artichokes, chives, parsley, red pepper flakes and lemon zest.
  • In a food processor combine 1/2 of goat cheese, cream cheese, cheddar and 1 tablespoon olive oil.
  • Stir blended cheese mix into vegetable and combine evenly. Scoop into prepared baking dish, top with remaining crumbled goat cheese and reserved asparagus tops.
  • Bake until gold brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

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