Chef Gary - Herb Cheese Dip Recipe

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
Ready to eat in: 50 min
Utensils: 1 qt oven proof dish, 1 qt sauce pan

4 sprigs asparagus - reserve tops

¾ cup leeks - chopped or see note 1

1 clove garlic - minced

2 tab butter

¼ cup dry white wine

1¼ cup milk

2 tab flour - whisked into the milk

¾ cup American cheese - grated

¾ cup sharp cheddar cheese - white is better

½ tsp sea salt & ½ tsp fresh ground pepper - to taste

½ tsp lemon zest - fine grate or micro-plane

¼ cup peas - frozen peas thawed out

Herbs - fresh from the garden - chopped - chives, parsley, mint, French tarragon - see note 2

2 oz gorgonzola cheese crumbles

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

Any combination of fresh herbs you like will work, try:

Cilantro, chives, parsley, mint with a dash or two of cayenne
Basil, parsley, mint
Rosemary, more lemon zest, mint
Artichokes, parsley, chives
Fresh chopped spinach, artichokes
Dill, more lemon zest, mint

Substitute goat cheese or blue cheese for the gorgonzola

Dipping vegetables - zucchini, bell peppers, celery, carrots, cauliflower, broccoli

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