Homemade Dips (Part 3)

posted Apr 25, 2014, 7:16 PM by Unknown user   [ updated Apr 25, 2014, 7:26 PM by Unknown user ]

Lemon-Thyme Dip

Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.

  • 1 cup(s) reduced-fat sour cream
  • 1/2 cup(s) light mayonnaise
  • Finely grated zest of 1 lemon (about 1 teaspoon)
  • Juice of 1 lemon (about 2 to 3 tablespoons)
  • 1 tablespoon(s) chopped fresh thyme leaves, plus more for garnish
  • Coarse salt
  • Ground pepper
  1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days.