Crudités with Lemon-Pesto Goat Cheese DipKana Okada
Recipe information
Yield
Makes 8 servings
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
Step 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. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Step 2
Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.
