Crudites With Lemon-Pesto Goat Cheese Dip

• 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

1. Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth.
2. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
3. Top dip with dollops of remaining 2 tablespoons pesto.
4. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

vegetable, goat cheese, sour cream, pesto sauce, pesto sauce, lemon juice, nuts

Taken from www.food.com/recipe/crudites-with-lemon-pesto-goat-cheese-dip-330439 (may not work)