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Crudites With Lemon-Pesto Goat Cheese Dip

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“Bon Appetit”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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
  • 23 cup sour cream
  • 14 cup purchased pesto sauce, plus
  • 2 tablespoons purchased pesto sauce
  • 2 tablespoons fresh lemon juice
  • 1 12 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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