New recipes

Crudités with Lemon-Pesto Goat Cheese Dip

Crudités with Lemon-Pesto Goat Cheese Dip

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 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


  1. Markey

    I apologize for interfering ... I am familiar with this situation. You can discuss. Write here or in PM.

  2. Dakinos

    It is really surprising.

  3. Heinrich

    Wonderful, very funny thought

Write a message