Crudites with Lemon-Pesto Goat Cheese Dips

By mirelsonp

Make Ahead: Can be made 1 day ahead. Cover and refrigerate.

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

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.