Lemon-Thyme Dip

Serve this simple, elegant dip with crudites such as carrots, fennel, broccoli cucumbers and celery.
Ingredients

Makes 1 1/2 cups

* 1 cup 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
* 1 tbs parsley for garnish
* Coarse salt and ground pepper
* if you want it a bit spicier add a bit of chili powder
Directions

1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme and parsley; season with salt and pepper. Transfer to a serving dish and garnish with more parsley and thyme; serve with crudites.



Dip can be covered and refrigerated up to 3 days.