Thursday, May 7, 2015

Lemon-Thyme Mascarpone Dip

Summertime is for cold drinks, lounging outside, watching baseball, and lots of other things, but not for turning your stove on to make a snack.

I'm into easy, quick, and oven-free appetizers (exhibit A), and this one fits the bill.



This dip is creamy but light, flavorful, and bright with fresh lemon and thyme. It pairs well with veggies and crackers, but my favorite vehicle to get it into my mouth has to be these Raisin Rosemary Crisps from Trader Joe's. (They are sweet and salty and uber-crunchy.)



Plus, this dip takes about 3 minutes to whip together, leaving you with more time to savor an ice-cold cocktail on the balcony.



Lemon-Thyme Mascarpone Dip

  • 4 ounces (1/2 cup) mascarpone cheese
  • 1/4 cup light sour cream
  • 1 tsp fresh lemon juice (about half of a lemon's worth)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh thyme, chopped (about 3 three-inch sprigs)

Mix all ingredients together with a small spatula or spoon. Adjust salt and pepper to taste. That's it! This is ready to eat immediately, but the flavors also develop well when made-ahead and left to sit in the fridge.

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