fruit dip a dee doo dah

Much like the sausage ball, fruit dip is an important part of the Southern cook’s repertoire. I once attended a party where a friend’s mother put out a tray of fruit without the fruit dip, and my friend declared the fruit pointless by itself and went about making a dip for it in a bit of a huff.

She’s not alone in her strong feelings about fruit dip. I too have a hard time presenting fruit without an accompaniment. Luckily, all fruit dips I’ve encountered in my life (and there have been many) are incredibly easy to make. Another bonus: It’s easy to tote to a potluck dinner, and the custard-like dip makes it look like you tried.

Also, feel free to turn it into a super-easy trifle by layering it with cubes of angel food cake and fruit, then topping with whipped cream. People will be amazed — don't tell them that they shouldn't be.

Another option: Whiz the dip in a blender with fruit to make a berry fool. Fold in whipped cream to lighten it if you like.

Fruit Dip

• 1 small package (3.4 ounce) vanilla instant pudding mix
• 1 cup milk
• 1 8-ounce container of sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Assorted fresh fruit   

Whisk together pudding mix and milk. Stir in sour cream, vanilla extract and almond extract. Chill for 2 hours. Serve with fruit.