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Lemon-Thyme Dip


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

  • Yield: 1 1/2 cups

Source: Everyday Food, January/February 2007


  • 1 cup reduced-fat sour cream
  • 1/2 cup light 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
  • Coarse salt and 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.

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