The coconut adds a tropical taste to the dip, making this light appetizer a perfect starter for summer entertaining.


1 cup sour cream, light or regular
1/2 cup apricot preserves
1/2 cup toasted coconut*
1/3 cup walnuts, finely chopped

mixed fresh fruit such as chunks of cantaloupe, pineapple and mango


In a medium bowl stir together all dip ingredients until well combined. Refrigerate until ready to serve.

To serve, place dip in a bowl in the center of plate surrounded by fresh fruit for dipping.

*To toast coconut, spread coconut on a piece of foil. Put under broiler, stirring often until golden brown. Watch carefully as it toasts very quickly.

Yields: about 1 1/2 cups

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