Fruit Kabobs with Honey-Ginger Sour Cream Dip

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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?