Cheesy Veggie Dip

Adapted from: Bon Appetit Magazine, April 2012

¼ cup fresh asparagus, chopped

¼ cup chopped scallions

1 tbsp. butter

1 tbsp. flour

¾ cup milk

½ cup white cheddar

1 cup fresh spinach, chopped

Salt to taste

1 oz. goat cheese, crumbled

Preheat the oven to 450 degrees.

Bring salted water in a small saucepan to a boil and add asparagus. Cook for 2 minutes and drain. Set aside.

In a medium saucepan, add the scallions and butter and saute over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and stir until thickened. Stir in the cheese and stir until melted. Stir in the chopped spinach. Season to taste with salt.

Divide cheese mixture among small dishes or one large dish. Top with cooked asparagus and goat cheese.

Bake for 20 minutes - until slightly brown and bubbly. Let cool for 5 minutes and serve with tortilla chips.

Printed from SavoryLessons.blogspot.com