Crudités with Lemon-Pesto Goat Cheese Dip

Ingredients for Crudités with Lemon-Pesto Goat Cheese Dip

• Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, pepper strips, and jicama sticks)

• 275g soft fresh goat cheese, room temperature

• 160ml soured cream

• 60ml plus 2 tablespoons purchased pesto

• 2 tablespoons fresh lemon juice

• 1 1/2 teaspoons grated lemon peel

• 2 tablespoons toasted pine nuts

How to make Crudités with Lemon-Pesto Goat Cheese Dip

Arrange vegetables on platter; cover and chill. Blend cheese, soured cream, 60ml 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.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.