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 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. Back to Theme Party