Herb Cheese Dip This is a yummy little cheese dip and a great way to use some fresh garden herbs.
Servings: 12 + guest
Prep time: 20 min
Cooking time: 10 + 15 min
Directions Chop the asparagus into small pieces, cut the top 1½ inch for decoration. Place the butter, leeks, garlic & asparagus in the sauce pan and sauté until leaks are tender. Remove the asparagus tops after about 1 min and set aside. Turn heat on low and deglaze with the wine. Whisk in the milk & flour mixture, simmer and wish until it thickens. Whisk in the grated cheese, salt & pepper. Add the lemon zest, peas & fresh herbs. Stir in the gorgonzola and turn off the heat, Let it rest for a minute or two, string once or twice. Pre-heat oven to 450º F. Remove the dip to a baking dish and decorate with the asparagus tops. Bake 15 minutes, remove and let rest and cool 5 minutes before serving. Serve with a variety of crackers, tortilla chips or fresh vegetables for dipping. Note 1: If you do not have leeks substitute about ½ cup or less of chopped green onions or diced red onion. Note 2: Remove the woody stems and chop the leaves. About ½ cup total when chopped, the quantity is not that important, nor is the ratio. Just a good mix of fresh herbs. Except the mint, use only about 2 small sprigs so that it does not over power the other herbs. Alternative Recipe Ideas
Return to Recipe Index This recipe brought to you by Chef Gary from Rocky Creek Valley Farm |