Crudités with Lemon-Pesto Goat Cheese Dip
Post date
Wednesday, December 30, 2009 - 11:20
Source of Recipe
Bon Appétit | December 2007
Serves/Makes/Yields
8
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
- 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.
Type of Meal