Roasted Lemon Dip – a delicious recipe with lemons, olive oil, salt, fresh-ground pepper, sour cream, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Roast the lemons: Heat the oven to 425 degrees F. Rub the lemons with the olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2
Pierce the lemons and their flesh using a wooden skewer.
3
Place the lemons in a baking dish and roast until skin is golden brown and very soft, about 25 minutes.
4
Prepare the sauce: Use a sharp knife to cut the skins from each roasted lemon.
5
Remove all the white pith and finely chop the remaining yellow peel.
6
Transfer the chopped lemon to a large bowl.
7
Halve the skinned lemons and squeeze their juice through a strainer into the bowl; add the sour cream, mayonnaise, chives, cayenne, and remaining salt and pepper, and stir to combine.
8
Dip may be made a day ahead and refrigerated in an airtight container.
572
kcal
Calories
60
g
Fat
9
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large lemons, 1 tbsp. olive oil, 1/2 tsp. salt, 1/4 tsp. fresh-ground pepper, and more.
Yes, Roasted Lemon Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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