Goat Cheese Dip With Primary Crudites Recipes

GOAT CHEESE DIP WITH CRUDITES

Steps:

• Your choice of vegetables cut into strips or bite-size pieces.
• Blend first 4 ingredients in processor until smooth.
• Add green onion tops and blend briefly.
• Serve with steamed and chilled baby corn and other crudités, such as colorful bell pepper slices, broccoli florets, jicama wedges, radish roses and carrot curls.
• Include a crusty bread as well.

CRUDITES WITH GOAT CHEESE DIP

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.

GOAT CHEESE DIP WITH "PRIMARY" CRUDITES

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.

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP

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.