Berry Delite Fruit Dip

Five ingredients, one bowl, zero stove time. This fruit dip leans on seedless raspberry jam to stain the sour cream a soft pink and pull double duty as the only sweetener you really need beyond a spoonful of honey.

The non-fat sour cream keeps it light without going chalky, while a quarter teaspoon of grated lime zest adds the citrus oil that makes the whole bowl smell like summer.

Don’t skip the chill. The recipe calls for several hours in the fridge for a reason: jam needs time to bleed into the sour cream and the lime needs time to bloom. Fresh from the bowl it tastes flat. After three hours it tastes like dessert.

Serve with sliced strawberries, apple wedges, pineapple spears, or pound cake cubes for dunking.

Pro Tips

• Use seedless jam only. Seeded raspberry jam turns the dip gritty and it shows on a white background.
• Taste before serving and add the optional lime juice if the dip skews too sweet. It sharpens the raspberry and cuts the honey.
• Make it the night before. Overnight gives the best flavor blend, and the dip keeps four days covered in the fridge.
• For a thicker scoop, swap half the sour cream for cream cheese softened at room temperature and beaten smooth.

Variations

• Strawberry version: swap raspberry jam for strawberry preserves and add a splash of vanilla extract.
• Tropical: trade lime zest for orange zest and stir in finely chopped fresh mint.
• Boozy adult dip: whisk in a tablespoon of Chambord or Grand Marnier just before serving.