Total Time
10mins
Prep 10 mins
Cook 0 mins

Gourmet Magazine. Dec 07. Serve with assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)

Ingredients Nutrition

Directions

  1. Arrange vegetables on platter; cover and chill.
  2. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth.
  3. Season with salt and pepper.
  4. Transfer to serving bowl.
  5. DO AHEAD: Can be made 1 day ahead.
  6. Cover and refrigerate.
  7. Top dip with dollops of remaining 2 tablespoons pesto.
  8. Sprinkle dip with toasted pine nuts.
  9. Serve dip alongside platter of assorted vegetables.

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