Macaroon Fruit Dip
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
Total TimePrep: 5 min. + chilling
- 2 cups 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.
Originally published as Fruit Dip in Holiday & Celebrations Cookbook 2002
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