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This lush dessert dip is remarkably rich and chocolatey. It makes an ideal embellishment for fresh strawberries, dried apricots, pretzels, butter cookies, macaroons or cubes of pound cake. From “Great Party Dips,” by Peggy Fallon, makes about 1 1/2 cups, serves 6-8.
Ingredients
1 cup sour cream
1/2 cup unsweetened Dutch-process cocoa powder
1/2 cup honey
1 teaspoon vanilla extract
Dash of salt
Directions
In a medium bowl, combine the sour cream, cocoa powder, honey, vanilla and salt. Whisk until smooth. Transfer to a small serving bowl and serve at once, or cover and refrigerate for up to 3 days.
