Raspberry Dip

A rich dip made with cream cheese and raspberries. Serve with fresh fruit or lemon pound cake.

Ingredients:

• 1 8 ounce pkg cream cheese, softened
• 1 10 ounce package frozen, sweetened raspberries, thawed
• 1 tablespoon balsamic vinegar

Directions:

Place all ingredients in a food processor and blend until well mixed. Put in a bowl and serve with assorted bite sized fruit chunks and cubes of lemon pound cake. Make sure to mix your fruits in lemon juice to prevent them from turning brown.

Number of Servings: makes about 1 1/2 cups

Notes from the Cook: This is also good for an appetizer.