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Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
- 1 tablespoon chopped fresh thyme, plus more for garnish
- Coarse salt and freshly ground pepper
Method
- In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper.
- Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.
