Lemon Pepper Parmesan Dip

This recipe is taken from "Of Tide & Thyme", Annapolis, MD, 2001. This dip for vegetables can be made up to a day ahead.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup sour cream
• 1⁄2 cup mayonnaise
• 1⁄4 cup lemon juice, freshly squeezed
• 1⁄2 teaspoon ground black pepper
• 4  tablespoons parmesan cheese, freshly grated (or more to taste)
• 1⁄2 teaspoon  crushed garlic

Directions

1. Combine the mayonnaise, sour cream, and lemon juice. Add the rest of the ingredients, mix together well, and store in your refrigerator for several hours so flavors can blend.