Crudités with Lemon-Pesto Goat Cheese Dip
['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']
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.
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