Raspberry Dip Recipe
Daily Value: 5%
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||3µg||1%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- ¾ cup fresh or frozen raspberries
- ¼ cup balsamic vinegar
- ¾ cup sour cream
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.
Adapted from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins (Workman Publishing Co., 1989)Servings: 4
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