Crudites with Lemon-Pesto Goat Cheese Dip

Crudites with Lemon-Pesto Goat Cheese Dip
Photo by Kana Okada


  • Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
  • 6 tablespoons pesto
  • 1 ½ teaspoons grated lemon peel
  • 10 ounces soft fresh goat cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh lemon juice
  • 2/3 cup sour cream

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 tabl...

View full recipe at Epicurious


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