Crudit&#233s with Lemon-Pesto Goat Cheese Dip

Name: Crudit&#233s with Lemon-Pesto Goat Cheese Dip
Yield: Makes 8 Servings
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

By Meredith Deeds and Carla SnyderPhotographer Kana Okada

November 30, 2007

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