2 cups sour cream
1/2 cup powdered sugar
1/8 teaspoon ground allspice
1/4 cup sweetened flaked coconut, toasted
2 teaspoons freshly grated orange zest
Strawberries, apple slices, etc.
- Dip can be made two to three days ahead. Keep refrigerated.
- To toast coconut, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F., stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.