Roasted Broccoli Crudités with Creamy Pesto Dip


  • 4 cups broccoli crowns cut into bite sides pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste

Creamy Pesto Dip

  • 4 tbsp pesto
  • 4 tbsp sour cream
  • 4 tsp Williams Sonoma white balsamic vinegar
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 2 tbsp half and half
  • 1/4 tsp salt


Preheat your oven to 450 degrees (convection roast). Arrange broccoli in a single layer on a baking sheet and toss in olive oil.  Sprinkle with salt and pepper. In a separate bowl whisk together pesto, sour cream, white balsamic, lemon juice, half and half, and salt until well combined.

Roast the broccoli for 4-5 minutes. Remove from oven and preheat to broil. Broil for 1-2 minutes until it begins to char. Remove and serve immediately or at room temperature with creamy pesto dipping sauce.  Enjoy!


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