Serves: 2
Total Calories: 1,081
At least 45 minutes or up to 1 day before serving:
Press raspberry preserves through a sieve into a small bowl with a rubber scraper to remove seeds. Stir in sour cream until smooth. Cover and chill at least 30 minutes or overnight.
About 30 minutes before serving:
Sprinkle nuts over raspberry dip and place in center of a large serving platter. Core and slice pears and apples. Peel and slice bananas. Dip pears, apples and bananas in lemon juice. Arrange all fruit around the dip on a bed of lettuce.
This Raspberry Dip Della Robbia recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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