Crudites With Lemon-Pesto Goat Cheese Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Bon Appetit Ingredients:
assorted fresh vegetable (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama s) |
10 ounces soft fresh goat cheese, room temperature |
2/3 cup sour cream |
1/4 cup purchased pesto sauce, plus |
2 tablespoons purchased pesto sauce |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons grated lemon peel |
2 tablespoons toasted pine nuts |
Directions:
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.
2. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
3. Top dip with dollops of remaining 2 tablespoons pesto.
4. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.
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