A dip you can sink your fruit into


July 20, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Helen Orem of Baltimore was looking for a recipe for a cream-cheese-based dip to use for fresh fruit similar to the T. Marzetti brand dip available in most grocery stores.

She thought it would be great to be able to make her own, particularly in the "warm weather and fresh-fruit season."

Dana Whittemore of Stewartstown, Pa., sent in a recipe for a cream-cheese dip she uses for fruit. She says that she doesn't know if it is similar to the store-bought one but, "it's very good and super simple."

I found it to be a near-perfect substitute for the store-bought dip. If you allow the cream cheese to soften completely before mixing, it takes no time at all to prepare. The amount of sugar is a matter of personal preference. I thought less sugar was better because it didn't overpower the fruit. We liked it best with fresh strawberries.

Cream-Cheese Dip

Makes 1 cup

8 ounces cream cheese, softened

2 to 3 tablespoons powdered sugar

2 to 3 tablespoons orange juice concentrate, thawed

Combine by hand or with a mixer until smooth and creamy.

Per serving (based on 16 servings): 57 calories; 1 gram protein; 5 grams fat; 3 grams saturated fat; 2 grams carbohydrate; 0 grams fiber; 16 milligrams cholesterol; 42 milligrams sodium

Recipe requests

Lee Tillman of Santa Rosa, Calif., would love to have a recipe for an Italian vegetable and bread soup called "Riboleta or Ribleoleta."

Marie Glaser of Columbia has lost a recipe that her son loves for coconut-honey balls. They are similar to "Mexican wedding cookies except that they contain coconut."

If you are looking for a hard-to-find recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited.

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