Monday, March 5, 2012

Cranberry-Thyme Mascarpone Dip

I made this for a little party we hosted and was shocked at how fast it was consumed. You can serve the dip as soon as you whip it up but if you have some time, chill it in the fridge for an hour before serving so the flavors can meld a bit. Serve with crackers or baguette slices. Once made it will keep in the refrigerator for 3-4 days (if you don't eat it all before then).

Makes about 2 cups
Total Time: 5 minutes (see note above)


  • 8 oz mascarpone
  • 3/4 C fat free sour cream
  • 1 Tbsp thyme leaves
  • 1 tsp honey
  • 1/4 tsp salt
  • 3/4 C dried cranberries

Whip together the mascarpone and sour cream with the salt. Stir in the thyme, honey, and cranberries. That's it! (Have I written a recipe shorter than this one?)

1 comment:

  1. It was delicious. Party goers kept going back to the kitchen and sighing when they saw the bowl was empty.