Crudites With Lemon Pesto Goat Cheese Dip Recipes

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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

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

CRUDITES WITH GOAT CHEESE DIP



Crudites with Goat Cheese Dip image

This goat cheese is almost light as air, thanks to the food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Number Of Ingredients 9

6 ounces goat cheese (3/4 cup)
1/4 cup ricotta cheese
1 tablespoon white-wine vinegar
1/4 teaspoon coarse salt
Freshly ground pepper
1/4 teaspoon sugar
2 tablespoons olive oil
1 endive, leaves separated
1 bunch radishes, halved if large

Steps:

  • Blend goat cheese, ricotta, vinegar, salt, a pinch of pepper, the sugar, and oil in a food processor or blender until smooth. Transfer dip to a serving bowl; season with pepper. Serve with endive and radishes.

CRUDITE DIP



Crudite Dip image

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

  • Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

GOAT CHEESE DIP WITH "PRIMARY" CRUDITES



Goat Cheese Dip with

Categories     Cheese     Vegetable     Super Bowl     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

5 1/2 ounces soft mild goat cheese (such as Montrachet)
2 tablespoons olive oil
3 tablespoons chopped radishes
2 tablespoons chopped green onion tops
1/2 pound green beans, trimmed
1 15-ounce can baby corn, drained
1 radish bunch, tops left on
French bread baguette slices
Additional chopped radishes
Additional chopped green onion tops

Steps:

  • Blend cheese, oil and generous amount of pepper in processor until smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water. Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.

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