Crudités with Lemon-Pesto Goat Cheese Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks) |
10 ounces soft fresh goat cheese, room temperature |
2/3 cup sour cream |
1/4 cup plus 2 tablespoons purchased pesto |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons grated lemon peel |
2 tablespoons toasted pine nuts |
Directions:
1. 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.
2. Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.
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