Ingredients:
- assorted fresh vegetable (such as cauliflower and broccoli florets , carrot and celery sticks, bell pepper strips, and jicama s)
- 1/4 cup purchased pesto sauce, plus
- 2 tbsp purchased pesto sauce
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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.48 Kcal (756 kJ) | ||
| Calories from fat | 131.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.66g | 23% | |
|---|---|---|---|
| Cholesterol | 30.72mg | 10% | |
| Sodium | 192.25mg | 8% | |
| Potassium | 89.57mg | 2% | |
| Total Carbs | 2.6g | 1% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 10.41g | 21% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 103.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 221.91 Kcal (929 kJ) | ||
| Calories from fat | 162.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.03g | 23% | |
|---|---|---|---|
| Cholesterol | 37.78mg | 10% | |
| Sodium | 236.38mg | 8% | |
| Potassium | 110.13mg | 2% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 0.93g | 3% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 12.8g | 21% | |
| Vitamin C | 3.6mg | 5% | |
| Iron | 1.4mg | 6% | |
| Calcium | 127.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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