- 1-1/2 cups eggnog*
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- 1/2 cup whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon rum extract, optional
- Assorted fruit and pound cake cubes
- In a 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 mixing 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.
Reviews forEggnog Dip
"Does this really call for Sour Cream, and not Cream Cheese? Sour Cream Egg Nog sounds pretty weird..."