Crudités with Lemon-Pesto Goat Cheese Dip

This recipe was a big hit with my dinner guests who practically ate it by the spoonful! The dip has a delicate flavor that beautifully complements raw, fresh vegetables. The pale green color against the vegetables makes a lovely presentation. Based on other reviews, I used the lemon zest as the main lemon flavor note and sharply reduced the amount of lemon juice from 2 tblspns to 1 tspn (I was prepared to add more juice in small increments but didn't need it.) I also added in an additional 2 tblspns of pesto to improve the balance among the flavors. I didn't use salt or pepper at all. I noticed that when the dip is at room temperature the flavors all meld together. When the dip is chilled, the goat cheese predominates.

• ellen3409

• Alexandria, VA

• 2/12/2013

I added extra lemon and pesto, but it was still overwhelmed by the flavor of the veggies. I just wasn't worth it. It wasn't bad, and it tasted better on crackers. Overall, just not the best choice for crudite dip.

• Anonymous

• DC

• 1/27/2011

I brought this to a dinner party and it was a hit! It tastes delicious with veggies as well as with crackers. If I make it again I may add a bit less lemon juice and a bit more pesto. I love lemon, but the lemon flavor was a bit much even for me. I still thought it was great though.

• heychrissy

• Snoqualmie, Wa

• 1/2/2010

This sounds like it should taste so good, but it's actually rather blah.

• Anonymous

• Colorado Springs, CO

• 12/30/2009

Made this for a dinner party as an apetizer. It was a huge hit! However, you need to love goat cheese and lemon because these two are strong flavors.

• Zuzana77

• 12/22/2009

Delicious!

• mopsyw

• Seattle

• 10/26/2009

Amazing! Easy to make and always a hit. I usually add extra pesto and lemon juice to give it some extra flavor.

• Anonymous

• New York, NY

• 2/1/2009

I loove goat cheese, so I may be a little biased, but I loved this recipe. I did, however, cut the amount of lemon juice in half and just added to taste after I blended everything.

• Ambrosita

• Nashville, TN

• 6/16/2008

I made this for my bookgroup and could have easily doubled it! It was perfect for a warm spring evening served with champagne...of course we talked about the book a little!

• Anonymous

• connecticut

• 4/28/2008

Previous reviews prove that different stokes for different folks. I loved this recipe. I think perhaps the quality of the cheese and purchased pesto influence the dip. Since the title of the dip begins with "Lemon" it leads the cook to assume the lemon flavor is dominate, however I can taste the goat cheese and pesto. I don't think I would change a thing.

• saizct

• Southeastern, CT

• 4/19/2008

I completely disagree with the negative reviews of this recipe! I doubled it for a larger group, but only added the lemon suggested for a single recipe and it turned out great!!! It was delicious and everyone at the party loved it too.

• minette_robinson

• London, ON

• 3/25/2008

This wasn't very good at all. I did not include the lemon juice after reading other reviews that indicated it the lemon was over powering. It was still too lemony with just the lemon zest. I would not recommend this recipe.

• KM00RE

• Richland, WA

• 1/27/2008

I made this for a last minute gathering and the guests LOVED it. What an easy way to make the veggie platter more exciting.

• nimuwae

• Chicago

• 1/25/2008

This recipe called for way too much lemon juice, for my aste....and ultimately, the taste of my guests. I tried to fix it by adding more goat cheese and black pepper.....didn't work. If I was to make this next time,I would start with LESS goat cheese, no lemon juice or peel, and then add as I go to get the right taste. With all that I have for left overs, I actually spread on crusty bread to make a panini,and that is ok. Going to end up throwing the rest out. Too darn lemony...

• Anonymous

• Chicago

• 12/30/2007

A bit too lemony. Would put a layer of sun dried tomatoes under the pine nuts next time.

• squatchy

• ottawa

• 12/29/2007