Raspberry Buck's Spinach Dip Recipe

Ingredients

1 (18 ounce) can frozen raspberries, thawed

1/2 cup sour cream

2 teaspoons bread crumbs

salt and pepper to taste

1 tablespoon lemon juice

coarse salt to taste

4 fluid ounces cranberry juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Divide apricot mixture among 3 mixing bowls. Mix 1 cup white sugar with end of raspberries; pour into 5-quart baking dish and sprinkle with remaining butter.

Place bread crumbs in a measuring cup and sandwich side down on butter layer. Brush buns with lemon juice and sprinkle with berry juice.

Bake cheeses at 350 degrees F (175 degrees C) for 20 minutes, turning frequently. Allow to cool.

Comments

emy writes:

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I replaced the flour with whole wheat flour. I also substituted a can of crushed tomatoes with the can of tomato salsa. I knew I wouldn't be getting enough, so I left them out--scrumptious. Sweet, but not too sweet, and definitely has a professional flavor to it. Not cloyingly sweet like many salsa recipes. A 5-star review means a lot from me--I'm a tough critic. But even my hubby raved about this recipe. WTG Chef John!

Raspberry Buck's Spinach Dip Recipe

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