Great spread onto sliced baguette rounds, or for dipping sliced raw vegetables into, this creamy dip will be a staple for parties or impromptu get-togethers.
|1 T||thyme leaves (fresh, packed)|
|1⁄2 t||coarse kosher salt|
|1⁄4 t||black pepper (freshly ground)|
|8 oz||cream cheese|
|1⁄4 c||sour cream|
Place the thyme, garlic, salt, and pepper in the bowl of a food processor and process until the garlic is finely minced. Scrape down the sides of the food processor occasionally. Add the cheese and sour cream, and process until smooth and creamy. Taste and adjust the seasonings if needed. Transfer to a serving bowl, and refrigerate, covered, for at least 30 minutes.
You can make this up to 24 hours in advance. Keep covered in the refrigerator.