This lush dessert dip is remarkably rich and chocolaty. It makes an ideal embellishment for fresh strawberries, dried apricots, pretzels, butter cookies, macaroons, or cubes of pound cake.
1 cup sour cream
1/2 cup unsweetened Dutch-process cocoa powder
1/2 cup honey
1 teaspoon vanilla extract
Dash of salt
1. In a medium bowl, combine the sour cream, cocoa powder, honey, vanilla, and salt. Whisk until smooth.
2. Transfer to a small serving bowl and serve at once, or cover and refrigerate for up to 3 days.
Recipes from Great Party Dips by Peggy Fallon. Published by John Wiley & Sons, Inc., Hoboken NJ. Copyright 2009. Reprinted with permission of the publisher. All rights reserved.
