Christine here. Please do not think my delay in posting has anything to do with me not eating, or not cooking, or not being online. No, none of those things. It could have been because I was waiting for enough recipes to pile up. Like 20. I think it's 20, between the dinner party and all the angry shout-outs Erin keeps leaving here. I could have been waiting because I've been so busy cooking I couldn't stop to tell you about it. That is also not the case; I just take huge portions of Erin's leftovers (which she despises) and eat them at home. It is a kind of love, taking what someone else doesn't want when you'd like to have it anyway. I've been eating her white bean and sausage stew for two weeks. Seriously.

Enough headnotes and malformed apologies. Time for food!

CHURCH LADY FRUIT DIP

Really, that is this recipe's most accurate name. It's from my parents' church's fundraiser cookbook, titled AT THE TABLE. There's a sketch of the church's steeple on the front cover. It's the kind of cookbook I open up before I go to barbecues, looking for my mom's three-bean salad, and sometimes when I'm sick and can't think about difficult, multistep recipes. All the Cheez Whiz and Oleo usually stops me pretty fast, encouraging me to nap--which is what I should have done anyway.

This resembles caramel apple dip, with much less caramel and more creamy goodness. It also goes together very, very quickly, keeps for a few refridgerated, not-eaten-from-container days. Great with Fuji apples and ripe, almost moldy, strawberries from Aldi. (I didn't see the mold! I threw them out when I did! I swear!)

"Dips for Fruit"

Option 1:
1/2 c. sour cream
1/3 c. brown sugar

Stir. Eat. I heart church ladies.

Option 2 (which I like):
1/2 c. sour cream
1/4 c. cream cheese, softened (use the microwave for 20 seconds)
2 T. white sugar
2 T. brown sugar
1 T. maple syrup--the closer to Vermont, the better

Stir. Chill for 2 hours prior to serving--it does actually help the sugars miraculously dissolve.