Cheese dip with vegetable bites

Cook potatoes in a large saucepan of boiling, salted water for 8 to 10 minutes or until tender. Add corn, carrots and asparagus to pan for the last 5 minutes of cooking. Drain. Rinse under cold water. Cut potatoes into quarters. Arrange potato, corn, carrot, asparagus and capsicum on a platter.

Place cheese and flour in a bowl. Toss to coat. Place stock in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Add one-third of the cheese mixture. Whisk for 1 to 2 minutes or until smooth. Repeat twice with remaining cheese mixture. Pour into a bowl. Serve with vegetables.