Black Pepper and Lemon Asiago Dip
Makes about 1 cup
4 ounces Asiago cheese, cubed
1 ounce Pecorino Romano, cubed
1/4 cup plus 2 tablespoons sour cream
1 1/2 tablespoons minced thyme
2 garlic cloves
zest of 1 lemon
juice of 1/2 lemon
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
cracked black pepper
fresh thyme leaves
1. Place all ingredients into a food processor and pulse 10 to 12 times. Remove lid and scrape down the sides of the bowl.
2. Place lid back onto food processor and puree mixture until smooth, or until desired consistency has been achieved. Adjust seasonings.
3. Refrigerate for 1 hour.
4. Scoop dip into a shallow dish or bowl and finish with a light sprinkle of black pepper, lemon zest and thyme leaves.
5. Serve with sweet potato chips, crudité, crostini, or with accompaniment of your choice.