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 | 174.84 Kcal (732 kJ) | ||
| Calories from fat | 132.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.69g | 23% | |
|---|---|---|---|
| Cholesterol | 26mg | 9% | |
| Sodium | 195.95mg | 8% | |
| Potassium | 82.12mg | 2% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 9.14g | 18% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 121.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 255.65 Kcal (1070 kJ) | ||
| Calories from fat | 193.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.48g | 23% | |
|---|---|---|---|
| Cholesterol | 38.02mg | 9% | |
| Sodium | 286.5mg | 8% | |
| Potassium | 120.07mg | 2% | |
| Total Carbs | 3.39g | 1% | |
| Sugars | 0.94g | 3% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 13.36g | 18% | |
| Vitamin C | 3.8mg | 4% | |
| Iron | 1.2mg | 5% | |
| Calcium | 177.6mg | 12% | |
* 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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