I made a recipe and accidentally put twice as much lemon juice in as I was supposed to. It was a dip, so the consistency wasn't that important, but it was really sour tasting. What can you add to a dip that will mellow the lemon out a bit? I would have added more beans, but I didn't have any more.
If it helps, the recipe was for a white bean dip. The ingredients were: navy beans, garlic, lemon juice, and olive oil.
Orignal From: Is there any way to counteract too much lemon in a recipe?
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