Sour Cream-cream Cheese-marshmallow Fruit Dip
"This is a quick and easy dip for sliced apples, drained pineapple chunks, strawberries, kiwi fruit, mandarin orange segments, grapes, etc. Stir it up and refrigerate for about 12 hours before serving. It's rich and sweet, and just maybe you'll get someone to eat a lot more fruit if they have this dip handy. HINT: Save canned pineapple juice and use it to dip (then drain) apples and other fruit that might turn dark, so they won't discolor on the fruit platter."
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
4-6
ingredients
- 1 (16 ounce) container sour cream
- 8 ounces cream cheese (room temp)
- 1 (7 ounce) jar marshmallow creme
directions
- For easy mixing use a large bowl.
- Stir the cream cheese with a fork, then mix in the marshmallow creme.
- After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
- The mixture will thicken after being refrigerated for several hours.
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Reviews
-
This is really good, but I taste tested everyone separately and ALL 6 prefer it w/o the sour cream. Hope this helps. -
ALL looks great - for an ol sailor to take to a pot luck ! Thanks. Will test. Mtn Mel, Ret USN SERE . -
My mom has made this dip for years, with two small additions that really make the flavor: 1 tsp. vanilla extract & 2 Tbsp. orange zest. Delicious, especially with strawberries! -
This dip was okay. I felt like it lacked something so I added a bit of sugar and it was better. I didn't let it sit for 24 hours, but next time I definitely would. I only had it in the frige for about an hour and it needed to thicken up. -
This is a wonderful fruit dip. Everyone at the party just rave about it. You won't be disappointed with this one. In fact you will be the best cook there and everyone will want the recipe from you. And it is so easy to make. Thank you
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RECIPE SUBMITTED BY
I'm a flatlander that lives out on the prairie a couple hundred miles or so East of Denver....oops, that must put me in another state.
I was raised on all the foods that someone decided we aren't supposed to eat any more. Fresh whole milk, heavy cream, home made butter, fried chicken and potatoes & gravy, fresh made dinner rolls and so many more wonderful foods. I learned to cook that way too.
My favorite cook book is a 1943 Navy cookbook titled "Cooking on Shipboard." I found it at a D.A.V. store for $2.95. All recipes are for 100 servings. I've never fixed a full recipe of anything in the book, but it's a joy to have it in my collection.
