Lemon Thyme Dip Recipes

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LEMON, THYME, & CAULIFLOWER BEAN DIP RECIPE - (4.4/5)



Lemon, Thyme, & Cauliflower Bean Dip Recipe - (4.4/5) image

Provided by á-37896

Number Of Ingredients 9

1 head cauliflower, trimmed and broken into bite-sized pieces
5 tablespoons olive oil, divided
1 (15.5-ounce) can Great Northern beans (or any white bean), rinsed and drained
5 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh thyme
1/8 teaspoon sea salt
1/8 teaspoon black pepper
Extra olive oil for drizzling

Steps:

  • Preheat oven to 375°F. In a large bowl, toss cauliflower pieces with 2 tablespoons olive oil until evenly coated. Spread the cauliflower out on a large aluminum foil covered baking sheet. Bake 30 minutes, stirring once halfway. Transfer baked cauliflower to food processor. Add beans, garlic, lemon juice, thyme, sea salt and black pepper. Pulse until combined. Drizzle with remaining olive oil and thyme to serve.

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE



Whole Artichokes with Lemon-Thyme Dipping Sauce image

Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.

Provided by Paula Kittelson

Categories     Side Dish

Time 1h15m

Yield 2

Number Of Ingredients 10

2 whole artichokes
Juice of 1 medium lemon
Salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons agave nectar
2 tablespoons finely chopped shallot
2 teaspoons thyme leaves
Salt and pepper to taste

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.

Nutrition Facts : ServingSize 1 Serving

LEMON-THYME DIP



Lemon-Thyme Dip image

Categories     Lemon     Thyme

Yield makes 1 1/2 cups

Number Of Ingredients 5

1 cup sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
1 tablespoon chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper

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.

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