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Crudités with Lemon-Pesto Goat Cheese Dip

Name: Crudités with Lemon-Pesto Goat Cheese Dip
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

A small grocery run gets this on the table.

Ingredients

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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. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
2.
Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

Recipes sourced from Epicurious.com.

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