Crudites With Lemon-Pesto Goat Cheese Dip

Recipe by dicentra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • assorted fresh vegetable (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama s)
  • 10
    ounces soft fresh goat cheese, room temperature
  • 23
  • 14
    cup purchased pesto sauce, plus
  • 2
    tablespoons purchased pesto sauce
  • 2
    tablespoons fresh lemon juice
  • 1 12
    teaspoons grated lemon peel
  • 2
    tablespoons toasted pine nuts
Advertisement

DIRECTIONS

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