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Black Pepper and Lemon Asiago Dip

Black Pepper and Lemon Asiago Dip

Teri & Jenny
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Prep Time 10 mins
Chill Time 1 hr
Servings 8
Calories 86 kcal


  • 4 ounces Asiago cheese, cubed
  • 1 ounce Pecorino Romano, cubed
  • ¼ cup plus 2 tablespoons sour cream
  • 1 ½ tablespoons minced thyme
  • 2 garlic cloves
  • zest of 1 lemon
  • juice of 1/2 lemon
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon salt


  • cracked black pepper
  • lemon zest
  • fresh thyme leaves


  • Place all ingredients into a food processor and pulse 10 to 12 times. Remove lid and scrape down the sides of the bowl.
  • Place lid back onto food processor and puree mixture until smooth, or until desired consistency has been achieved. Adjust seasonings.
  • Refrigerate for 1 hour.
  • Scoop dip into a shallow dish or bowl and finish with a light sprinkle of black pepper, lemon zest and thyme leaves.
  • Serve with sweet potato chips, crudité, crostini, or with accompaniment of your choice.


Calories: 86kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 348mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 233IUVitamin C: 2mgCalcium: 220mgIron: 1mg
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