Those of you who have followed my cooking through the decades know my motto: A meal is not a meal without dessert and fruit is not dessert. So, you might wisely wonder, when would I serve this luscious dip with all these beautiful summer fruit?
The truth is that I am always looking for times to serve it because it is so good and easy. Often I serve it with homemade cake or cookies, because I simply can’t have friends over and not bake for them. I’m not sure whether this is a good or bad thing, or whether it comes from my heart or my conscious, but whatever, it is quite simply who I am. I am happiest when I can bake or cook for you.
So back to this dip that needs no baking or cooking, merely easy assembling. Last week I brought it to a friend’s pool party (with homemade pound cake, of course.) I most often make it when friends come for lunch, and If I played cards, I would definitely make and serve it then.
I’m including a photo with the ingredients, but I’m not sure why. The only ingredient that you may not be familiar with, and the one that sets this dip apart, is the crystalized ginger, also known as candied ginger. The package I bought from my local supermarket doesn’t even say that’s what it is, so Im not sure the photo is even helpful. The ginger is what takes the dip from ho hum to wow. Don’t be afraid to leave it coarsely chopped and add a few extra teaspoons. It may taste strong alone, but the fruit will mellow it.
For all those times you don’t want to turn on the oven, whether it’s winter, spring, summer or fall, simply vary the fruit to fit the season, try apples, pears, kiwi, pineapple, bananas, and the ripest strawberries you can find, and watch your friends dip away. To all my card playing friends who don’t cook beyond assembling, this one’s for you!
To the right of the ginger slices and left of the Grand Marnier are the candied ginger slices. The easiest way to chop them is in a small food processor, but a large one should work, too.
Strawberry Marshmallow Dip
2 tablespoons coarsely chopped crystallized ginger
3/4 cup chopped strawberries
2 tablespoons Grand Marnier or orange juice
1 cup chopped whole or miniature marshmallows (about 2 oz.)|
3/4 cup regular or low-fat sour cream
Assorted fresh fruit for dipping, such as strawberries, peach slices, banana chunks, grapes, orange
|segments
Angel food, sponge, or pound cake cubes for dipping
1. In a food processor with the metal blade, process ginger until minced. Add strawberries and Grand Marnier or orange juice and process until pureed.
2. Remove to a 4-cup microwave-safe bowl. Stir in marshmallows. Microwave, uncovered, on HIGH (100%), for 1 to 2 minutes, until marshmallows are melted.
3. Cool to room temperature. Stir in sour cream. Refrigerate at least 2 hours for dip to firm up. (Dip may be refrigerated up to 2 days.)
4. Serve with fruit and cake cubes.
Makes 1 1/2 cups.
