Title: Raspberry Dip
Categories: Dip
Yield: 1 Servings
| | | Pam Coombes |
| 3/4 | c | Fresh or frozen raspberries, |
| | | Thawed and drained |
| 1/4 | c | Balsamic vinegar |
| 3/4 | c | Sour cream |
Place the raspberries and vinegar in a small bowl and store. Cover with
plastic wrap and let set for 30 minutes at room temperature. Pour the
raspberry mixture into the bowl of a food processor or blender and process
until smooth. Place the sour cream in a meidum size serving bow. Gently
fold the raspberry mixture into the sour cream. Refrigerate until serving
time. May be used for dipping veggies, shrimp, or broiled chicken chunks,
or as a drizzle over melon salad. Beaver Bites: Vonnie Malek