"This lush dessert dip is remarkably rich and chocolaty. It makes an ideal embellishment for fresh strawberries, dried apricots, pretzels, butter cookies, macaroons, or cubes of pound cake." Peggy Fallon
1 cup sour cream
1/2 cup unsweetened Dutch process cocoa powder
1/2 cup honey
1 teaspoon vanilla extract
Dash of salt
Method
In a medium bowl, combine the sour cream, cocoa powder, honey, vanilla, and salt. Whisk until smooth.
Transfer to a small serving bowl and serve at once, or cover and refrigerate for up to 3 days.
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