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It’s too hot to cook
K.I.S.S. Fruit Dip
Keep it simple…
By Alexandra Slack
1 lg. container, full fat, sour cream (16 oz)
1 jar marshmallow fluff (7 oz)
Pineapple, watermelon, cantaloupe, honeydew melon, strawberries – think colorful.
Fully mix dip ingredients until smooth – may have to use a hand mixer. Refrigerate.
Cut fruit into bite-sized pieces. (Do not buy pre-cut fruit – take time and do it fresh, from scratch – it’s fresher and safer, too)
Arrange fruit on large serving platter around medium glass bowl of dip. Serve with toothpicks. Be ready to replenish the dip many times over. One of our family’s favorite summer dips, though not very original, we admit… (watch them try to guess the ingredients)