We get the Penzey's catalog monthlyand found this delightful recipe in the past issue. After spending another $40 dollars on spices, we had this dip with pineapple and strawberries. It also goes very well with cantaloupe.
The one change I made to the recipe was I leave the fruit bare, instead of dusting the fruit with sugar, and put a full tablespoon of sugar in the dip. My suggestion is that you start with a little sugar and add slowly according to your own taste.
Cinnamon Fruit Dip
1/2 cup sour cream
1/2 cup mascarpone cheese (room temperature)
1 tsp Cinnamon
1/2 tsp vanilla
1 tbsp sugar
Mix together until all lumps are gone. Chill for about an hour and serve with fruit.Posted by merry on May 26, 2005 | TrackBack