Spring Pesto Dip

Ingredients

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1/2 cup Pesto
• Kosher salt and freshly ground pepper
• Crudites, such as blanched green beans, sugar snap peas, fennel, cucumbers, and radishes, to serve

Directions

1. Combine sour cream, mayonnaise, and pesto in a small bowl; season with kosher salt and freshly ground pepper. 
2. Serve with blanched green beans, sugar snap peas, and other crisp crudites, such as thinly sliced raw fennel, cucumbers, and radishes. 
3. Dip can be refrigerated in an airtight container up to 3 days.