Best Crudites With Goat Cheese Dip Recipes

Goat Cheese Dip with

Yield Serves 4

Number Of Ingredients 10

5 1/2 ounces soft mild goat cheese (such as Montrachet)
2 tablespoons olive oil
3 tablespoons chopped radishes
2 tablespoons chopped green onion tops
1/2 pound green beans, trimmed
1 15-ounce can baby corn, drained
1 radish bunch, tops left on
French bread baguette slices
Additional chopped radishes
Additional chopped green onion tops

Steps:

Blend cheese, oil and generous amount of pepper in processor until smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water. Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.

Crudités with Lemon-Pesto Goat Cheese Dip image

Provided by Meredith Deeds

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.

Herbed Goat Cheese Sauce for Crudites image

Provided by Food Network

Categories appetizer

Time 45m

Yield about 1-1/2 cups/375 ml

Number Of Ingredients 6

3/4 cup/175 ml milk, plus more if needed
2 sprigs fresh rosemary, chopped
12 ounces/330 g fresh goat cheese
Zest and juice of 1 lemon, to taste
Freshly ground black pepper and salt, if needed
Serving suggestion: Serve with assorted raw vegetables.

Steps:

Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.

Crudites With Lemon-Pesto Goat Cheese Dip image

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