- Agoston Haraszthy born (1812)
- ¾ cup fresh or frozen raspberries
- ¼ cup balsamic vinegar
- ¾ cup sour cream
This blushing dip isn’t so shy, so you shouldn't be either. Try dipping vegetable favorites, shrimp, or broiled chicken chunks, or drizzle the dip lightly over a berry or melon salad.
Place the raspberries and vinegar in a small bowl and stir. Cover with plastic wrap, and let sit 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 medium-sized serving bowl. Gently fold the raspberry mixture into the sour cream. Refrigerate until serving time.