Spring Vegetable And Goat Cheese Dip Recipes

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BAKED GOAT CHEESE DIP

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11



Baked Goat Cheese Dip image

Steps:

  • Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
  • Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

1 10-ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

SPRING VEGETABLE AND GOAT CHEESE DIP

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



Spring Vegetable and Goat Cheese Dip image

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

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

SPICED GOAT'S CHEESE DIP

Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox

Provided by Mary Cadogan

Categories     Side dish, Snack, Starter, Buffet

Time 15m

Number Of Ingredients 8



Spiced goat's cheese dip image

Steps:

  • Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
  • Beat the goat's cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.

Nutrition Facts : Calories 145 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 8 grams protein, Sodium 0.62 milligram of sodium

1 tbsp sesame seed
1 tbsp skinned hazelnut
1 tsp cumin seed
1 tsp coriander seeds
200g soft rindless goat's cheese , such as Pant-Ysgawn
3-4 tbsp milk
few mint leaves
radishes and toasted bread or pittas to serve

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