Best 3 Lemon Pesto Dip Recipes

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Indulge in a delightful culinary journey with our versatile Lemon Pesto Dip, a zesty and flavorful creation that tantalizes taste buds. This vibrant dip is crafted from a harmonious blend of fresh basil, tangy lemon, nutty Parmesan cheese, and a hint of garlic, resulting in a vibrant green hue and an explosion of flavors. Perfect for any occasion, this dip is a culinary chameleon, easily adaptable to your taste preferences and serving needs. Whether you're hosting a lively party or seeking a flavorful addition to your next picnic, our Lemon Pesto Dip will elevate any gathering. Dive into our collection of recipes, where you'll discover innovative ways to incorporate this delectable dip into your culinary repertoire. From classic pairings with crackers and crudités to creative uses as a marinade or spread, our recipes will unleash the full potential of this versatile dip. So, prepare to embark on a culinary adventure, where tangy lemon and aromatic basil dance together in perfect harmony, creating a taste sensation that will leave you craving more.

Let's cook with our recipes!

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP



Crudités with Lemon-Pesto Goat Cheese Dip image

Provided by Meredith Deeds

Categories     Condiment/Spread     Vegetable     Appetizer     No-Cook     Vegetarian     Quick & Easy     New Year's Eve     Goat Cheese     Lemon     Basil     Pine Nut     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup plus 2 tablespoons purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts

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.

CRUDITES WITH LEMON-PESTO GOAT CHEESE DIP



Crudites With Lemon-Pesto Goat Cheese Dip image

Make and share this Crudites With Lemon-Pesto Goat Cheese Dip recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 302.6, Fat 25.9, SaturatedFat 15.5, Cholesterol 49.5, Sodium 281.4, Carbohydrate 3.6, Fiber 0.3, Sugar 1.1, Protein 14.9

LEMON PESTO DIP



Lemon Pesto Dip image

Make and share this Lemon Pesto Dip recipe from Food.com.

Provided by DailyInspiration

Categories     Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

1 1/2 cups fresh basil, packed
1/2 cup fresh baby spinach leaves, packed
1/2 cup walnuts
1/4 cup asiago cheese, grated
2 tablespoons soft silken tofu
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra-virgin olive oil
1/2 teaspoon lemon zest

Steps:

  • Pulse the basil and spinach in a mini food processor until finely chopped. Add the nuts and cheese. Whirl until the nuts are finely chopped. Add the tofu, salt and pepper. With the motor running, drizzle in the olive oil. Add the lemon zest, and whirl to blend.
  • Scoop the pesto into a bowl. Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc. The dip will keep up to 2 days in the refrigerator.

Nutrition Facts : Calories 881.7, Fat 92.7, SaturatedFat 11.1, Sodium 1179.7, Carbohydrate 11.2, Fiber 5.7, Sugar 1.8, Protein 11.5

Tips:

  • For the best flavor, use fresh herbs and lemon zest. Save time and effort by purchasing pre-washed herbs. If using dried herbs, use 1/2 the amount of fresh herbs called for in the recipe.
  • To make the pesto smoother, use a blender or food processor. If you don't have either of those appliances, you can chop the herbs and nuts by hand.
  • For a tangier dip, use more lemon zest and juice. Start with a small amount and adjust to taste.
  • Serve the dip with your favorite crackers, vegetables, or pita bread. For a special occasion, try serving it with grilled shrimp or chicken.
  • Store the dip in an airtight container in the refrigerator for up to 3 days. You can also freeze the dip for up to 3 months.

Conclusion:

Lemon pesto dip is a delicious, versatile appetizer or snack that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Try experimenting with different herbs, nuts, and cheeses to create your own unique dip. You can even use it as a marinade for chicken or fish.

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