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  1. Olive Balls (aka Olive Gougeres)

    September 23, 2012 by admin

    I had a friend coming over and wanted to make an appetizer, looked in my fridge, saw what I had on hand, and then made this. Not from my brain. I had a recipe from some magazine (all I can see on it is “Cooking Pleasures” and I’m pretty sure that’s not the name of the zine.) Anyway. These turned out GREAT. Plus, you can freeze them and then heat them up for 10 minutes in the oven. This recipe was so spontaneous, I couldn’t find my camera to take pictures so I used my iPhone.

    These look huge, but the balls are really about the size of a quarter. The perfect size to, uhm, pop in your mouth. If you want a ball in your mouth.

    Olive Balls (aka Olive Gougeres)
    Recipe type: Appetizer, Balls
    Delicious fluffy and slightly salty balls.
    • 1 cup water
    • 6 tablespoons butter, cut up
    • 1 teaspoon salt
    • 1 cup all-purpose flour
    • 4 eggs
    • 1 cup shredded Gruyere or Swiss cheese
    • ½ cup chopped pitted high-quality green (or kalamata) olives
    1. Heat oven to 400. Line 2 baking sheets with parchment paper.
    2. Bring water, butter, and salt to a boil in a medium saucepan over medium-high heat; boil until butter is melted. Remove from heat; Stir in flour until completely blended. (Mixture will be like play dough--eventually.)
    3. Return to heat and cook for 1 to 2 minutes, stirring constantly, until mixture comes together and pulls away from the pan.
    4. Remove from heat; cool 5 minutes.
    5. Stir in eggs one at a time. Stir in cheese until melted. Stir in olives. Drop dough by rounded teaspoonfuls onto baking sheets. Bake one sheet at a time for 20 to 25 minutes or until golden brown. Prick each puff with the tip of a knife to allow steam to escape. Serve warm or at room temperature.
    6. You can make these ahead, let them cool, freeze them, and then reheat from frozen for ten minutes at 350.


    So the recipe is a little annoying, but if you can be really anal and follow all the directions, then these are actually pretty easy to make. Here is the photo evidence of the process:

    Prep these ingredients before making the dish. The French have a fancy word for this, but who cares. You just prep it.

    Then boil the water and butter and salt. Add the flour. And then stir like mad. It will look gross at first, but then it starts to come together. You’ll feel relief when this happens, because otherwise, you’ll be serving curds, and no one likes curds…except people in Wisconsin. (Go Badgers!)


    Ready for eggs!

    Uh…start to panic because this does NOT look good.

    Oh. Okay. Start to relax. This is looking a lot better.

    Add your cheese.

    Stir and cackle like a witch. (Even though that’s stereotyping and we all know that real witches don’t cackle; they purr.)

    Add your olives. I used both green and kalamata because that’s what I had in my fridge.


    Now for the fun part! You get to shape your balls! Sadly, they’re too sticky to roll around in the palm of your hand, so you’ll just have to slap these balls on a baking sheet using a spoon. Don’t tell anyone you’re slapping balls, especially not a guy. They’ll laugh and then be mildly uncomfortable. Actually, you might want to tell them you’re slapping balls, because you’re funny.

    Remember: less ball is more ball. These bastards will puff right up.


    Bake them up. They’ll be golden and crisp on the outside, and deliciously puffy, soft, and melt-in-your mouth on the inside. Mmmm. Next time I might even add more cheese.

    And here they are one more time: Olive Balls. Olive Gougeres. Cheesy Crisp Balls Of Goodness and Love.


  2. Peanut Butter Balls

    September 1, 2012 by admin

    This is one of my kids’ favorite desserts. It’s an easy no-bake recipe, though you will get a little peanut-buttery if you don’t use gloves. I have a stack of disposable gloves for cooking because I don’t like to get peanut-buttery or meaty or whatever.


    And finally…Kealoha installed a recipe widget  so you can now PRINT the recipes right from here.

    Peanut Butter Balls
    Recipe type: Dessert
    Prep time: 
    Total time: 
    Good for desserts and holidays.
    • 1 cup peanut butter (smooth or crunchy)
    • ½ cup butter, softened
    • 1 cup powdered sugar
    • 2 cups Rice Krispies
    • Chocolate Candy coating
    • Mini paper cups
    1. In mixer, cream together peanut butter, butter, and powdered sugar.
    2. Stir in Rice Krispies.
    3. Form into small balls and place on plastic wrap lined cookie sheet.
    4. Chill balls until slightly firm.
    5. Melt chocolate coating in microwave for thirty seconds and stir until smooth.
    6. Roll balls in chocolate, place in mini paper cups.
    7. Chill for ten or fifteen minutes.
    8. Keep peanut butter balls chilled. You can also freeze them.


    And if those directions aren’t easy enough, here are the step-by-step pictures. I made this with my six-year-old daughter, so the little hands you’ll see are hers.


    Ingredients. Super easy and pretty cheap.


    Cream together sugar, butter and peanut butter.


    Mmmm. Creaming.


    Add cereal and stir until….


    …it looks like this.


    Shape into balls. It’s okay if they’re slightly misshapen and not uniform in size. (Most balls are.)


    It makes a lot of balls. Chill your balls until slightly firm to the touch. Yes. Touch your balls to check.


    Melt chocolate candy coating in microwave for thirty seconds and…


    …Stir until smooth and beautiful.


    Put your kid to work. We tried covering the ball entirely in chocolate, but that would take all day, so we ended up just putting chocolate on the top.


    See? Chocolate just on the top. It’s way faster and easier.


    Peanut Butter Balls. Ours may not be pretty, but they sure taste good.


    More balls.


    These are the ‘perfect’ peanut butter balls from the Rice Krispie website. Keep in mind that they either had a Type A personality making these and/or food photographers. Still, they’re purty.


    We give this recipe 5 PRETZELS out of 5. It’s cheap, you don’t have to cook, you can have your kids help, you can freeze them, and they look pretty and festive in little paper cups. The only thing that would make them better would be if they were infused with vodka, and I wouldn’t recommend having your kids help with THAT.

    Like the new direction of this blog? Let me know. And tell a friend.

  3. Introducing a “Lift” for the Dip Blog

    September 1, 2012 by admin

    I’ve had almost a full year of dips and I’m still going with those BUT I also wanted to expand the blog a little. Many of you know I’m also obsessed with balls. And logs. And loaves too. (But “loaves” just didn’t work in the new blog title.) I think I was inspired by this:



    And then there was the infamous Facebook conversation which ended with my mother-in-law talking about how much she’d like to put some balls in her mouth. These were olive balls and that was a totally legitimate statement, but taken out of context, it’s comedy GOLD.

    So. I now present my newly revamped site: Dips, Balls, and Logs Blog. If it can be dipped, dunked, licked, plunked and appears in ball, log, or cream form, I can post it here.

    May this help you have delicious and slightly awkward gatherings.

  4. Jalapeño Popper Dip (#28)

    August 25, 2012 by admin

    Hello, again!! I’m back. Yes, I took the summer off because it was too hot to post blogs about melted cheese. And that takes a lot for me to admit. Anyway. There are changes coming to the blog. Not all change is BAD. Some change is…I think…good. So stay tuned for that. Until then, I’m bringing back the dips with this delicious, decadent bar treat: The Jalapeño Popper  BUT IN DIP FORM. Holy mother. Really? Really. It’s ridiculously good. In fact, it gets 4 pretzels out of 5. Maybe even 5. 4 if you don’t like jalapeño poppers to begin with; 5 if you do.




    Jalapeno Popper Dip

    From My Baking Addiction


    2 (8 ounce) packages cream cheese, softened

    1 cup mayonnaise

    (4 ounce) can chopped green chilies, drained

    4 ounces canned diced jalapeno peppers, drained (use less if your heat-wimpy)

    1/2 cup shredded Mexican style cheese

    1/2 cup shredded mozzarella cheese


    1 cup Panko bread crumbs

    1/2 cup freshly grated parmesan cheese


    1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

    2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

    3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

    4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

    5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

    6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.



    In Technicolor


    Mix mayo and cream cheese until smooth. Make sure your cream cheese is SOFT, otherwise you’ll have chunks and nothing turns a stomach more than CHUNKS.

    Add the other stuff (except for the topping)

    Put it in a pretty bowl. Lick the spoon afterwards. The dip at this point already tastes really good.

    In separate bowl, mix Panko, Parmesan, and olive oil.

    Sprinkle topping over dip and then use paprika to make it purty.

    Bake that mofo until it’s brown and bubbly and you’re salivating.




    I want to make this again. Like right now. You could totally have a bar-night dip party and make this and the Buffalo Wings Dip, the Cheeseburger Dip, etc. We served it with crackers but it’d be great on bruschetta or, hell, slather it on a burger.



    Coming soon: The Dip Blog changes into the Dips, Balls, and Logs Blog. First up: delicious balls for entertaining. Awwww yeah.

  5. Baked Asparagus Dip (#27)

    May 25, 2012 by admin


    I wanted to celebrate the release of my new book “Foodies Rush In” by posting another dip just in time for the weekend! This week’s dip is super easy and takes advantage of all that asparagus out there. I decided to make it when a friend dropped off a ton of asparagus from her farm.

    It calls for 1 lb cooked asparagus. I like to roast my asparagus in the oven. Toss asparagus with olive oil and salt and roast for about 10 minutes. Let cool.





    1 pound fresh asparagus, cooked and cooled

    1 cup mayonnaise

    1 cup Parmesan cheese, shredded

    1 minced clove of garlic (optional)




    Preheat oven to 350. Chop off tops of cooked asparagus into bite-sized pieces. Set aside. Chop the asparagus in a food processor. Combine all ingredients and then put in a casserole dish. Bake for 20-30 minutes, until it starts to brown and bubble.


    See how easy that is? Here are the pictures of the process:

    Chop the asparagus (but save the tips)


    Combine all the ingredients in a bowl and....




    Spread in your favorite shallow casserole dish or pie plate.


    Bake and...






    This is a solid 4 Pretzels. It’s easy, uses few ingredients, and you could probably add chopped artichoke hearts for a twist. Try it with tortilla chips or crackers. And while you’re kicking back with this and a glass of wine, think about checking out “Foodies Rush In”.

    Oh! Shameless self-promotion! I know. But it IS  a foodie book.



  6. Black Bean Goat Cheese Dip (#26)

    May 20, 2012 by admin



    I wanted to make a dip using stuff I had in the house. I had black beans and goat cheese and knew that had to be a dip. Did a little internet recipe search and voila! A recipe. All I had to do was get a poblano pepper and some cilantro. I was okay with that. I guess it’s from Oprah Magazine. This one takes a little time because you need to roast the poblano pepper. I did it under the broiler and turned it once it started charring and popping. Next time you grill you could also throw on a pepper, turn it, and then use it later. I didn’t have a paper bag to wrap the pepper in so I used tin foil. It worked fine.


    This is a 5 pretzel dip. I LOVE IT! It’s not too bad for you, it’s great used just as a burrito filling, there are layers of flavor…all in all everything I look for in a dip. So good! It heats up great too.



    • 1 tablespoon(s) olive oil, plus more for brushing (optional)
    • 1 small onion, chopped (about 1 cup)
    • 2 clove(s) garlic, minced
    • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
    • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
    • 1 cup(s) chicken stock
    • Salt and freshly ground pepper, to taste
    • 2 large poblano peppers
    • 1 bunch(es) scallions, sliced (about 1/2 cup)
    • 1/2 cup(s) coarsely chopped cilantro
    • 1 log(s) (11-ounce) fresh goat cheese
    • 6  whole-grain tortillas, cut into wedges


    • In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
    • Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
    • Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

    The Process

    Yeah. It has a few steps to it. Basically, you cook the onions:
    Then add the beans, mash and reduce:
    Chop cilantro and cooked poblano pepper:
    Spread half of bean mixture in casserole dish, top with half of poblano mixture, then half of crumbled goat cheese. Repeat. Bake:
    Also, I don’t know how much longer the dip blog is going to continue. I love doing it, but it takes a lot of time. If you enjoy the blog, or if you’ve made recipes from here, or even if you just read the blog occasionally, please ‘like’ a post or leave me a comment. That way I can decide if there’s an active audience for this or not. I’ve been at it for a year (unbelievable!) and I’m on the fence about doing another year of dips. Although, I have to say, I still have about twenty or so recipes I want to try.

  7. Sweet Onion Dip (#25) with Baked Zucchini Sticks

    April 4, 2012 by admin



    Someone on Pinterest pinned a picture of this recipe from the King Arthur Flour website. (To view their recipe, click HERE.) I immediately decided to make it. I won’t keep you in suspense. It’s awesome. Usually, I just post dips, but this one is soooooo good with the baked zucchini sticks, that they just BELONG together. The dip is also great with chips and I can imagine it slathered on a burger. Oh, baby. The dip itself is dairy free (unless you consider mayo dairy. I have no idea). You could probably make the zucchini sticks dairy free too, but I’m so into cheese that’s mild heresy. Still, you COULD.





    Here’s the recipe copied from the King Arthur Site. Or click HERE for a printable recipe. (I still have to figure out how to get a recipe printer-widget on here.)



    1 tablespoon butter

    1 medium sweet onion, about 1/2 pound, peeled and sliced

    2 tablespoons cider vinegar

    2 tablespoons honey

    1 tablespoon prepared mustard

    1 cup mayonnaise

    salt and pepper to taste


    1.             3 medium zucchini, unpeeled, cut into 3″-long stick
    2.             1 tablespoon salt
    3.             1 cup Panko bread crumbs
    4.             scant 1/2 cup freshly grated Parmesan cheese
    5.             1 tablespoon Pizza Seasoning or mixed Italian herbs
    6.             olive oil spray
    7.             1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten


    1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
    2) Once the onions are a medium brown, remove from the heat and add the vinegar.
    3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
    4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
    5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
    6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
    7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
    8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
    9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
    10) Serve immediately, with sweet onion dip.
    Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.




    The hardest thing is caramelizing the onions, because it takes time. You want to though. I cooked them on low for like 30 minutes. I probably could’ve kicked up the heat a little bit and should have let them get a tiny bit more charred. Caramelizing them makes the onions sweet and luscious instead of hot and bitter. It’s worth the wait.


    Onions after 5 minutes of cooking, slow and low.

    Onions at 10 minutes...

    Onions at 15 minutes...

    Onions caramelized! After 20+ minutes of cooking.


    Once your onions are done, add the onions, vinegar, honey (we used agave), and mustard into the blender and blend.



    Then add the mayo….




    Blend and then…voila! Dip!





    Well, your house will smell of onions and you’ll need to air it out AND probably take a shower. (I once dated a man who perpetually smelled of onions. He was a vegan. We didn’t last long.)

    The dip itself is AMAZING. I give it a solid 5 of 5 pretzels. It also keeps well. Make it ahead of time and serve it later. I really want to try it on a burger.

    I didn’t document making the zucchini sticks because it takes a lot of time to post these blogs, and I’m too lazy for doing that. You can check the original recipe for that info.

    Try this dip. Seriously.


  8. Swiss Bacon Dip (#24)

    March 25, 2012 by admin

    I found this dip randomly. I don’t know how. But I did. And I wanted it. DEEPLY. I’m happy to say that it’s durned good. Good in that deeply decadent I-sort-of-feel-ashamed-of-myself way. It’s a Rachel Ray recipe, and even though I’m not a big fan of her approach, I do like this cheesy, gooey, salty, crunchy, bacon dip. And thankfully there’s no EVOO in it (which annoys me when she says that because she then immediately says “That’s extra virgin olive oil” and if she’s trying to save time by saying EVOO, then why the hell does she tell us what it means. Just say olive oil, for crying out loud! But I digress.)





    • 8 slices center cut bacon, chopped
    • 8 ounces softened cream cheese
    • 1/2 cup mayonnaise
    • 2 rounded teaspoons prepared Dijon style mustard
    • 1 1/2 cups shredded Swiss cheese
    • 3 scallions, chopped
    • 1/2 cup smoked almonds, coarsely chopped
    • Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickle  or rye breads, or sliced whole grain baguettes, for dipping


    Preheat oven to 400 degrees F.

    Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

    In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or pie plate and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm dip with breads and carrots for dipping.




    Well, you get your ingredients, see, and you put them in a bowl,  see, and you stir like the Commies are coming to get you and the only way to stop them is to thoroughly mix bacon, cheese, and scallions.

    Or something like that.

    Cook your bacon first. Make sure it’s crisp.


    Add all the ingredients together (except the almonds)


    Spoon ingredients into a bowl and bake until bubbly.



    While it’s cooking, chop your almonds. You can do it the old fashioned way and cut the almonds on a cutting board, but why pass up an opportunity for getting out your aggression? Put your almonds in a baggie and then pound the crap out of them with a rolling pin.




    When the dip is done, top with the almonds.






    Now, I went crazy on this. It was great. But it’s really intense. So…originally I’d give it 5 Pretzels, but then I downgraded it to a 4 because you just can’t eat a ton of it without making yourself feel bloated and gross. Still. It’s got a ton of flavor. We liked this on crackers, although bread and veggies worked too. We saved some to heat up for later, and it was still great. Kealoha used some of the filling for an omelette, and that got RAVES.

    Putting leftover dip into an omelette is pretty brilliant.

    So. The verdict: 4 out of 5 pretzels. Yum.


    I won’t say Yum-O, because that’s what Rachel says and every time she does, I die a little on the inside.


  9. Cheeseburger Dip #23

    March 10, 2012 by admin

    Click on picture to go to original post, or read my take on it below.


    You know I’m sort of obsessed with recipes that taste like sandwiches but are really dips. It started with the Reuben Dip, and I guess that was my Gateway to the Path of Cheese Destruction. I went willingly. Gleefully even.

    One day, I did a random search for a Cheeseburger Dip because I was thinking, man, I’d like a cheeseburger but I’d like to be able to dip things into it. I was pretty sure I could come up with a recipe (I’ve got the basics down for good dips. It involves cream cheese), but I was feeling lazy. And I found one. So, this isn’t MY recipe, it’s on Closet Cooking and he’s got some pretty terrific stuff on there.

    I decided to try this. It’s great. Cheesy, cheeseburger-y, and just plain awesome. I’ll post my pictures, but the pictures from the Closet Cooking blog are a lot better than mine. I was rushing this dip and the picture taking. I blame my hunger on that.



    It's a lot of stuff, but you probably already have most of it on hand.



    1/2 pound ground beef

    6 strips bacon, cut into 1 inch pieces

    1 small onion, diced

    1 clove garlic, chopped

    4 ounces cream cheese, room temperature

    1/2 cup sour cream

    1/4 cup mayonnaise

    1/2 cup mozzarella, shredded

    1/2 cup cheddar cheese, shredded

    1 tablespoon worcestershire sauce

    2 tablespoon ketchup

    Optional: top with lettuce and tomato when the dip is baked and bubbly.



    1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
    2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
    3. Add the onion and saute until tender, about 5-7 minutes.
    4. Add the garlic and saute until fragrant, about a minute.
    5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.

    Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.




    Cook separately the ground beef, bacon, and onion. (Or you can do what I did: Have your hubby cook the meat while you snap pictures.) Then cook the bacon and then the onion. You can use the same pan. In fact, you SHOULD use the same pan. Why waste the flavor?

    Mmmm. Meat.


    Bacon, chopped and ready to be crisped.


    Mix everything up.



    Mix and put in a serving dish. I find pie plates work great for sandwichy dips.


    Bake and serve.


    I made a slight mistake. I didn’t have any mozzarella so I used all cheddar cheese. While it didn’t affect the taste any (it was still great) it did affect the color and gooey factor. For these reasons, I can see why you want the combination of cheddar and mozzarella. Color and melty gooeyness. Also, I’d reserve some of the cheese and put it on the top of the mixed ingredients.

    The dip may not be pretty, but just cover it with lettuce and tomatoes. No one will know.





    Can you guess? We give this 5 pretzels out of 5! Of course we did. My mom came over and I said we were having an appetizer. I meant for it to be an appetizer but the three of us basically scarfed down the entire dip, before Kealoha said: “Wait. I need to refrigerate it and see how it heats up.” In the morning, he heated it up, ate every last bite and declared that this was a terrific dip.





    Tortilla chips


    Bagel Chips

    Vegetables (But why would you want to do that)

    BONUS: Make the dip at a potluck and serve it with mini-buns, then they can scoop the dip sloppy joe style and have mini-cheeseburger-dip-actual-sandwiches.


  10. Ridiculously Easy Raspberry Cream Dip #22

    March 1, 2012 by admin

    I hesitated to post this dip because it’s only two ingredients. And then I thought, that’s just plain stupid. Of course I should post it. I remember this from a boyfriend I had in college. His mom made this and served a scoop of it on angel food cake…which was a great combination. It works just as well as a dip. Think: cookies, fruit, even cake squares on a stick.




    1 container Cool Whip, thawed

    1 container sweetened raspberries (or strawberries), thawed





    Well, you, umm, put them in a bowl and mix them. That’s it.






    It’s so simple and it’s actually pretty terrific. My kids liked it, especially served with fruit kabobs. If you don’t like Cool Whip, then whip up some real cream, and fold the two together. 4 out of 5 pretzels.