Black Pepper and Lemon Asiago Dip
- 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