Crudites with Lemon-Pesto Goat Cheese Dips
By mirelsonp
Make Ahead: Can be made 1 day ahead. Cover and refrigerate.
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Ingredients
- Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
- 10 oz soft fresh goat cheese, room temperature
- 2/3 cup sour cream
- 1/4 cup plus 2 Tbsp purchased pesto
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp grated lemon peel
- 2 Tbsp toasted pine nuts
Details
Servings 8
Preparation
Step 1
1. Arrange vegetables on platter; cover and chill.
2. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in food processor until smooth. Season with salt and pepper. Transfer to serving bowl.
3. 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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