Crudités With Vodka Lemon Cream Cheese Recipes

CRUDITES WITH LEMON-PESTO GOAT CHEESE DIP

Crudites With Lemon-Pesto Goat Cheese Dip image

Make and share this Crudites With Lemon-Pesto Goat Cheese Dip recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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
2/3 cup sour cream
1/4 cup purchased pesto sauce, plus
2 tablespoons purchased pesto sauce
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts

Steps:

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.

Nutrition Facts : Calories 302.6, Fat 25.9, SaturatedFat 15.5, Cholesterol 49.5, Sodium 281.4, Carbohydrate 3.6, Fiber 0.3, Sugar 1.1, Protein 14.9

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP

Crudités with Lemon-Pesto Goat Cheese Dip image

Provided by Meredith Deeds

Categories Condiment/Spread Vegetable Appetizer No-Cook Vegetarian Quick & Easy New Year's Eve Goat Cheese Lemon Basil Pine Nut Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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
2/3 cup sour cream
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

Steps:

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.

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