Lemon Pesto Goat Cheese Dip Food

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.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

CRUDITES 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.

PESTO GOAT CHEESE DIP

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.).