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Bon Appétit

Crudités with Lemon-Pesto Goat Cheese Dip

By Meredith Deeds and Carla Snyder

3.3

(26)

Image may contain Plant Food Vegetable and Produce
Crudités with Lemon-Pesto Goat Cheese DipKana Okada

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 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.

    Step 2

    Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

TagsCruditéRoot VegetableVegetableGoat CheeseCheeseDairyStarterSnackVegetarianGluten FreeEasyMake AheadNo-CookFood ProcessorBon Appétit
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