“Gourmet Magazine. Dec 07. Serve with assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Arrange vegetables on platter; cover and chill.
  2. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth.
  3. Season with salt and pepper.
  4. Transfer to serving bowl.
  5. DO AHEAD: Can be made 1 day ahead.
  6. Cover and refrigerate.
  7. Top dip with dollops of remaining 2 tablespoons pesto.
  8. Sprinkle dip with toasted pine nuts.
  9. Serve dip alongside platter of assorted vegetables.

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