I rely on make-ahead dishes like this when entertaining. Serving the dip in a pineapple shell makes for a pretty presentation. —Jean Forster, Elmhurst, Illinois
- 2 cups (16 ounces) sour cream
- 1/4 cup packed brown sugar
- 1-1/2 cups crumbled macaroons
- Assorted fresh fruit
- Small macaroon cookies
- In a large bowl, combine the sour cream, brown sugar and crumbled cookies. Cover and refrigerate for 12 hours or overnight. Serve with fruit and macaroons. Yield: 3 cups.
Originally published as Macaroon Fruit Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p33
Reviews for Macaroon Fruit Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 29, 2009
"I tried this recipe and my family absolutely loved it. I would definitely make it again."