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Crudités with Lemon-Pesto Goat Cheese Dip

Crudités with Lemon-Pesto Goat Cheese Dip


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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
  • 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

Recipe Preparation

  • 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 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

Recipe by Meredith Deeds, Carla Snyder,Reviews Section

Watch the video: Goat Cheese Appetizer


Comments:

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  2. Dakinos

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  3. Heinrich

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