Lemon Thyme Dip Recipes

Steps:

• 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.

Steps:

• For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses.
• For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it's thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours.
• For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one.

Steps:

• Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
• Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
• Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
• Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
• To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

Steps:

• Blend first 4 ingredients in processor until garlic is finely chopped, occasionally scraping down sides of bowl. Add cheese and sour cream; blend well. Season with more salt and pepper, if desired. Transfer to serving bowl; chill 30 minutes. (Dip can be made up to 1 day ahead. Cover; chill.)

Steps:

• 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.

Steps:

• Preheat oven to 400°F.
• Peel potatoes and cut into 1/8 inch slices toss onto a cookie sheet. Coat chips with olive oil and sprinkle with salt and 1 tablespoon thyme. Bake in oven about 15 minutes, turning chips occasionally, until desired crispness. Transfer to paper towels to cool and sprinkle with additional salt, if desired and 1 tablespoon thyme.
• In a small bowl, combine mayonnaise, sour cream, lemon juice, lemon juice and remaining tablespoon of thyme; refrigerate.
• Serve chips with the dip. You can garnish with a sprig of thyme and sprinkle with lemon zest.