"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Macaroon Fruit Dip Recipe

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This recipe for Macaroon Fruit Dip, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, July 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups, 16 ounces, sour cream
1/4 cup packed brown sugar
1-1/2 cups crumbled macaroons
Assorted fresh fruit (such as grapes, pineapple, strawberries, apple slices)
Small macaroon cookies

Directions:
Directions:
In a bowl, combine the sour cream, brown sugar and crumbled cookies. Cover and refrigerate for 12 hours or overnight. Serve with fruit and macaroons.
(You can use half a pineapple as the dip bowl. Hollow out the center using a grapefruit knife and cut into chunks.)

Number Of Servings:
Number Of Servings:
3 cups

 

 

 

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