Sometimes I hesitate to share a recipe, because it seems too simple to even be given that label. But this Honey-Ginger Sour Cream Dip is just so dang good, I can’t help myself.
I used fruit that I had on hand (pineapple and strawberries), but this dip would be good with just about any fruit that I can imagine. Oh, and if you can get your hands on toasted coconut marshmallows for your kabob, do. They are excellent with the sweet-tart fruit and creamy spiced dip.
Honey-Ginger Sour Cream Dip
1 c. sour cream
1 T. raw honey
1 t. fresh orange peel, finely grated
1/4 t. ground ginger
Combine all ingredients in a small bowl. Cover and refrigerate at least 2-4 hours to allow flavors to fully develop.
Kabob. Isn’t that a fun word?