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Eggnog Dip Recipe

I put together a cookbook of my grandma's Christmas recipes that includes this classic eggnog appetizer. Serve it as a dip with fresh fruit or drizzle it over cake for dessert.

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Eggnog Dip Recipe

Prep: 10 min. + chilling Cook: 10 min. + cooling

Yield: 20 Servings

10 10 20

Ingredients

1-1/2 cups eggnog
2 tablespoons cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon rum extract, optional
Assorted fruit and pound cake cubes

Directions

In a small saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely.
In a small bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract if desired. Cover and refrigerate overnight. Serve with fruit and cake cubes. Yield: about 2-1/2 cups.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (2 tablespoons) equals 64 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 16 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Originally published as Eggnog Dip in Country Woman Christmas Annual 1998, p23