Like the Wasabi Dip I posted recently, this is a delicious addition to the raw vegetables I'm eating as snacks these days. And it's a great option for a summer party.
Lemon-Thyme Dip
From Everyday Food.
Makes 1 1/2 cups.
1 cup low fat sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Kosher salt and freshly ground pepper
In a small bowl, combine sour cream, mayo and lemon zest and juice. Add thyme and season with salt and pepper.
Note: This will keep in refrigerator (covered) for up to three days.
Tuesday, August 05, 2008
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