Best 10 Crudites With Lemon Pesto Goat Cheese Dip Recipes

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.

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP

Steps:

• For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
• Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
• Preheat the oven to 350 degrees F.
• Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.

WHITE CRUDITES WITH BLUE CHEESE DIP

Steps:

• Blue Cheese Dip: Puree 1/2 pound crumbled stilton cheese (rind removed), 1/2 cup mayonnaise and 2/3 cup sour cream in a food processor.
• Serve with:
• Green Apple: Slice and toss with lemon juice.
• Endive
• Candied Walnuts: Combine 1/2 cup confectioners' sugar, 1/4 teaspoon each apple pie spice and kosher salt, and a pinch of cayenne in a bowl. Cook 1 cup walnuts in boiling water, 3 minutes; drain and toss with the sugar mixture. Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until golden brown, about 10 minutes. Let cool completely.
• Jicama
• Cauliflower: Toss florets with olive oil, salt and red pepper flakes. Roast at 400 degrees F until golden, 12 to 15 minutes.
• Fennel

HERBY FETA & LEMON DIP WITH CRUDITéS

Steps:

• Place the feta in a food processor or blender. Add the lemon juice and half of the olive oil. Purée until smooth, then add the remaining olive oil. Stir in the dill and mint. Pour into a small container with a fitted lid and refrigerate until needed. Pack the veg in a low-level container and serve them from it.

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, TOMATO, AND PESTO DIP

Steps:

• Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl.
• Mix thyme, lemon peel and garlic in another small bowl. Season with black pepper.
• Mix half of thyme mixture into goat cheese.
• Add olive oil to remaining half of thyme mixture.
• Form cheese into 2 1/2-inch round; flatten slightly.
• Place in center of plate. Spoon oil-thyme mixture over top of cheese.
• Serve with toasted baguette slices.

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.

CRUDITéS WITH LEMON-GARLIC AïOLI

Steps:

• 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
• 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
• 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
• 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.