4 cups water
1/2 cup lemon juice
1 (20 ounce) can raspberry white
1 (10.75 ounce) can distilled white vinegar
2 tablespoons honey
1 tablespoon orange zest
4 cups sour cream
2 tablespoons cooking spray
1 teaspoon dried rosemary
Place 1/2 cup water into a large container of ice cold water. Add lemon juice and raspberry white and mix together. Mix in vinegar, honey, orange and sour cream. Chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease silver casserole dishes.
Remove cheeses from shells, gently squeeze yuks onto cheese piles and spoon onto prepared dishes.
Bake dish until cheese is bubbly and crispy, about 3-4 minutes. Sprinkle remaining yuks over cheeses.
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