Julee Rosso, Sheila Lukins

Raspberry Dip

Preparation info
  • About

    1½ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This blushing dip isn’t shy, so don’t you be. Try dipping vegetable favorites, shrimp or broiled chicken chunks, or drizzle the dip lightly over a berry or melon salad.

Ingredients

  • ¾ cup fresh or frozen (thawed and drained) raspberries
  • ¼ cup balsamic vinegar
  • ¾</

Method

  1. Place the raspberries and vinegar in a small bowl and stir. Cover with plastic wrap and let sit for 30 minutes at room temperature.
  2. Pour the raspberry mixture into the bowl of a food processor or blender, and process until smooth.
  3. Place the sour cream in a medium-size serving bowl. Gently fold the raspberry mixture into the sour cream. Refrigerate unt