Recipes Cook the Book: Raspberry Fruit Dip July 29, 2011 Raspberry Fruit Dip 1 8-ounce package cream cheese 1/2cup fresh or frozen raspberries 1/4 cup sugar 1 teaspoon lemon juice Mix all the ingredients in a food processor. Taste for flavor and serve with apples, pears, grapes and/or bananas. Like this:Like Loading... Further Reading... Chicken and Red Kidney Bean Chili Cook the Book – Riggin Rib Roast with Horseradish Cream Bûche de Noël – A Traditional Favorite No Comments Leave a Reply Cancel reply Previous Post Orange and Cilantro Red Cabbage Slaw Next Post Focaccia on the Grill
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