Prep 5 mins
Cook 30 mins
This easy, sweet dip is excellent on a fruit/cookie platter and is perfect for a baby shower with it's lovely pastel pink color. It is also thick enough to be used as a tea-sandwich filling.
- Combine the sour cream, cream cheese, sugar and raspberry extract in a medium bowl.
- With an electric mixer, blend until smooth.
- Chill for about 30 minutes.
- Garnish with fresh raspberries.
I substituted Splenda for the sugar and served it with shortbread cookies for dipping. Very nice change of pace. The fresh raspberries really add a nice flavor - don't leave them off.
Really nice! I veganized this by using Tofutti cream cheese and Tofutti sour cream. I also added a little bit of red food coloring to make the dip pink. Everyone that tried this loved it. My aunt got a thrill out of dipping chocolate cake pops in, and I really enjoyed it spread on chocolate chocolate chip cookies. My husband's and my favorite part about this dip was when some of the raspberries got mixed in, it tasted so much like a cross between creamy and jelly doughnut filling! I kicked myself right after making this when my husband said, you should have made this a blueberry dip! My sister is having a baby boy, and here I made this light pink dip (not that it really matters, but it would have been cool). I'm sure this would work great as any kind of berry dip, just swap out the extracts and fresh berries for blueberries, strawberries, or whatever, and add whatever coloring, if desired.