Tropical Fruit Dip

Ingredients:

2 cups light sour cream or regular sour cream

8 ounce can crushed pineapple, drained

2 Tablespoons firmly packed light brown sugar

1 to 2 Tablespoons rum or reserved pineapple juice (if a non-alcoholic version is preferred)

1/2 cup flaked coconut, lightly toasted

In a medium bowl, stir together the sour cream, drained pineapple, brown sugar and rum. Cover; refrigerate at least 2 hours to allow flavors to blend.

Serve topped with toasted coconut and your favorite seasonal fresh fruit.

Chef’s Notes from Bev

Fresh pineapple and fresh mango are two fruit “go with” favorites for this dip.

Chef Bev Shaffer * Cooking School Director | WFox 8 News In the Morning * May 6, 2008

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