Hi there from snowy Pa- I used to do alot of catering a few years ago and I used a simple fruit dip recipe-1 container of Breyer's rasberry or strawberry yogart with fruit on the bottom with 1 small container of Cool-Whip.
Mix together,can use a drop of red food coloring if desired.Chill and serve with fresh fruit. Enjoy! Alanna

Can't be of much help - the only tried and true I have is 4 parts sour cream to one part brown sugar - but its good and sometimes simple is best.

BTW - Jenn, I just posted your cranberry lemon cookies over on the cooking forum - and I often make your recipe for quick dill potatoes - thanks!

Hi Woodie -- thanks for your version of the dip. I agree, simple is often best. Do you use yours for all kinds of fruit?

I saw your post about the cranberry cookies -- they're a winner, aren't they? Oh and the quick dill potatoes, another winner, and I was going to post that in response to the person asking for a potato recipe for ham on Christmas but didn't have the recipe handy. IMO it's a lot easier than mashed potatoes and even tastier too. Thanks for sharing, I'm glad you like them both. :-)

My go-to's:

YOGURT FRUIT DIPS

#1 Ingredients

8 oz non-fat plain yogurt
1 Tbs honey
3/4 tsp lemon juice
1 Tbs pureed pears (or baby food)
1 dash ground cinnamon

Combine all ingredients. Mix thoroughly with a wire whip. Cover and chill.

#2 Ingredients

16 oz low-fat vanilla yogurt
1 cup shredded coconut
6 Tbs orange juice concentrate
1/2 cup pineapple juice
1/2 tsp poppy seed

Mix well; chill (overnight).

#3 Ingredients

1 cup plain nonfat yogurt
1 Tbs honey
1 tsp ground flaxseed (optional)
1/2 tsp ground cinnamon
1/4 tsp grated gingerroot

Mix all ingredients until well blended.

Joe

Thanks, Joe, your recipes look wonderful!

Yes -- thank you, Joe! Unfortunately, I forgot I posted this until now and it's too late for me to get all of the ingredients, but these recipes give me some nice ideas to touch up my own recipe a bit.