Lemon Pesto Goat Cheese Dip Recipes

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.

WALNUT PESTO AND GOAT CHEESE DIP

Walnut Pesto and Goat Cheese Dip image

If you want to make this ahead of time, don't add the avacodoes until just before serving. From Food and Wine.

Provided by HappyMommy1422

Categories Fruit

Time 30m

Yield 4 cups

Number Of Ingredients 12

Ingredients

14 ounces walnuts (2 1/4 cups)
1/2 cup extra virgin olive oil, plus
more extra virgin olive oil, for drizzling
kosher salt
fresh ground pepper
10 ounces fresh goat cheese, at room temperature
4 small shallots, minced
1/2 cup finely chopped watercress leaf
1/4 cup fresh lemon juice
3 Hass avocadoes, cut into 1/2 inch dice
1 small radish
assorted fresh vegetable, cut into sticks (such as celery, fennel and carrots, for serving)

Steps:

Preheat the oven to 350°.
Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden.
Transfer to a plate and let cool.
In a food processor, working in 2 batches, pulse the walnuts until coarsely chopped.
Add the second batch of nuts back to the food processor and pulse in the 1/2 cup of olive oil.
Do not overprocess: the pesto should be slightly chunky.
Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
Transfer the pesto to a medium bowl.
Mix in the goat cheese, shallots, watercress and lemon juice.
Season with salt and pepper.
Fold in the avocados.
Drizzle the dip with olive oil and serve with radishes and assorted crisp vegetables.

Nutrition Facts : Calories 1328.6, Fat 128.8, SaturatedFat 26.6, Cholesterol 56.1, Sodium 379.6, Carbohydrate 27.1, Fiber 13.7, Sugar 5.1, Protein 32.9

PESTO GOAT CHEESE DIP

Pesto Goat Cheese Dip image

Super quick and easy dip that tastes like you fussed. The amounts are approximate - you can make as much or as little as you want. The pine nuts could be toasted before hand but I've usually just throw them on. A pesto that we really enjoy is a Garlic and Basil Pesto with Sun-dried tomatoes but any will do. Have fun - this is a very changeable recipe.

Provided by DDW7976

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 -6 ounces goat cheese
1/2 cup pesto sauce (+/- depending on how much you want)
pine nuts
cracker

Steps:

Spread the desired amount of goat cheese into a shallow dish.
Spread pesto over the top- just enough to coat it nicely.
Sprinkle with pine nuts.
Heat in 350 degree oven or microwave until heated through.
Serve with crackers (Carrs are the best.).

Nutrition Facts : Calories 77.4, Fat 6.3, SaturatedFat 4.4, Cholesterol 16.8, Sodium 109.5, Carbohydrate 0.5, Sugar 0.5, Protein 4.6

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

GOAT CHEESE, TOMATO, AND PESTO DIP

Goat Cheese, Tomato, and Pesto Dip image

The dish is not only easy to make, it is gorgeous and makes many mouths happy! Bring it to a party and I guarantee at least 5 people ask you for the recipe. I brought this to a BBQ and folks used it as a burger topping. YUMMMMMY.

Provided by charkins

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 4

Ingredients

1 (8 ounce) package goat cheese, softened
1 (8 ounce) jar pesto, or as needed
3 tomatoes, chopped
1 (8 ounce) loaf French bread, sliced

Steps:

Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 13.9 g, Cholesterol 21.5 mg, Fat 15.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 377.4 mg, Sugar 1.9 g

LEMON PESTO DIP

Lemon Pesto Dip image

Make and share this Lemon Pesto Dip recipe from Food.com.

Provided by DailyInspiration

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 1/2 cups fresh basil, packed
1/2 cup fresh baby spinach leaves, packed
1/2 cup walnuts
1/4 cup asiago cheese, grated
2 tablespoons soft silken tofu
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra-virgin olive oil
1/2 teaspoon lemon zest

Steps:

Pulse the basil and spinach in a mini food processor until finely chopped. Add the nuts and cheese. Whirl until the nuts are finely chopped. Add the tofu, salt and pepper. With the motor running, drizzle in the olive oil. Add the lemon zest, and whirl to blend.
Scoop the pesto into a bowl. Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc. The dip will keep up to 2 days in the refrigerator.

Nutrition Facts : Calories 881.7, Fat 92.7, SaturatedFat 11.1, Sodium 1179.7, Carbohydrate 11.2, Fiber 5.7, Sugar 1.8, Protein 11.5

PESTO GOAT CHEESE SPREAD

Pesto Goat Cheese Spread image

Categories Condiment/Spread No-Cook Vegetarian Quick & Easy Cream Cheese Goat Cheese Basil Gourmet

Number Of Ingredients 3

Ingredients

4 ounces soft mild goat cheese at room temperature
2 ouncres cream cheese at room temperature
1/4 cup pesto

Steps:

Stir together all ingredients with salt and pepper to taste until smooth.

LEMON-PESTO GOAT CHEESE DIP

Lemon-Pesto Goat Cheese Dip image

Gourmet Magazine. Dec 07. Serve with assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)

Provided by dicentra

Categories Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup 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 151.3, Fat 12.9, SaturatedFat 7.8, Cholesterol 24.7, Sodium 140.7, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 7.5

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