Fruit dip options go beyond yogurt

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This week’s recipes started with a visit to the periodontist’s office in Bangor where nine women work, all of whom seem to like to cook, think and talk about food.

My hygienist this time was Paula Page, who lives in Hermon, and before she had a chance to stick metal in my mouth, I asked her if there were any recipes she was looking for. As it turns out, her daughter is a graduating senior and she plans to have a party to celebrate.

Paula wants to have finger food, and she said, “What about that white dip for fruit that people serve?” (She also asked about artichoke spinach dip, but that is for next week.)

It turns out that there is an actual recipe for a marshmallow-based white dip, which surprised me because all I ever do is what Diana in Dedham does: vanilla yogurt. Actually, I just take plain yogurt, sweeten it to taste with light brown sugar, add vanilla and maybe some cinnamon and that is it. I use that as a kind of emergency sauce for all kinds of things from apple crisp to strawberries to pumpkin pie.

Plain yogurt with your favorite kind of jelly whisked into it is another nice way to create a dessert sauce.

Bangor resident Sharon Dauphinee makes a sour-cream-based fruit dip, sweetened and enriched with brown sugar melted in butter. This one is a little more to my personal taste, because as you may know by now, I don’t have a real sweet tooth, and the marshmallow one is really sweet.

I received three recipes for a white fruit dip of marshmallow spread and cream cheese. Lois Farr in Dover-Foxcroft advised using fruit juice concentrate for flavoring. Virta Walter in Hancock flavors hers with vanilla extract. Judy Herrick from Sedgwick wrote, “It is great with all kinds of fruit. Good luck with the party!”

I’ll own that I didn’t even think it would be possible to mix them – whipped marshmallow is so sticky, and cream cheese so elastic. But, by golly, it worked, and the formula follows. I squeezed in lemon juice.

My husband, Jamie, evinced distaste at marshmallow Fluff, but my nephew said, “Sure, I’ll take that home with me.”

Don’t ask me what Paula, who works after all in a dentist’s office, is going to think about the sugary dip. She might rather go in the yogurt or sour cream direction.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail tastebuds@prexar.com. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

White Dip for Fruit

Yields about 2 cups

8 oz. softened cream cheese

1 pint marshmallow spread

Vanilla

Fruit juice concentrate or lemon juice (optional)

Beat well with mixer. Add desired flavorings, tasting and adding more as needed. Chill before serving.

Yogurt Dip for Fruit

Yields about 2 cups

2 cups plain yogurt

1/4 cup turbinado or light brown sugar

2 teaspoons vanilla

Whisk all ingredients together. Taste. Add more sugar or more vanilla to taste. Chill before serving.

Sour Cream Fruit Dip

Yields about 1 1/2 cups

1/2 cup butter

1 cup brown sugar

1 cup sour cream

2 teaspoons vanilla extract

In a saucepan over medium heat, stir together butter and brown sugar until butter is melted. Remove from heat; whip into sour cream and vanilla. Chill for two hours.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail tastebuds@prexar.com. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.