Serve this tropical-flavored dip with an assortment of seasonal fruit.
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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.
Whisk sour cream, sugar and allspice together in bowl until smooth. Stir in 1/4 cup coconut and orange zest. Cover; refrigerate 1 hour to blend flavors.
Garnish with additional toasted coconut, if desired. Serve with strawberries, apple slices or other fruit.
- 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.