Crudité and Lemon Pesto Goat Cheese Dip

Recipe Description:

Crudité and Lemon Pesto Goat Cheese Dip


12 oz
goat cheese, room temperature
2/3 cup
sour cream
1 each
lemon, juice and zest
1 tbsp
garlic, sliced
2 oz
kalamata olive, pitted and diced
2 oz
roasted red pepper, diced
assorted fresh vegetable (such as carrot, celery, cucumber, cherry tomato, radish, asparagus, fennel, sweet pepper, baby squash, sugar snap peas, green beans)

Recipe Instructions:

In a food processor place the goat cheese, sour cream, pesto sauce, lemon juice and zest, garlic in processor until smooth. Season with salt and pepper. Transfer to serving bowl. Cover and refrigerate until chilled.
To serve; Top dip with remaining pesto and sprinkle with the black olives and red pepper. Serve alongside crudité. Enjoy!