Ingredients

• 8 ounces sour cream
• 1/2 cup whole berry cranberry sauce
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 4 cups fresh pineapple
• 4 medium apples
• 4 medium pears
• 1 teaspoon lemon juice

Preparation

1. Place sour cream, cranberry sauce, nutmeg and ginger in a food processor and process until well mixed. Remove to a small bowl.
2. Cut pineapple into bite-size pieces. Cut apples and pears into 12 slices each. Toss apple and pear slices with lemon juice to prevent browning.
3. Arrange fruit on platter with dip bowl in the middle. Chill until ready to serve.

Helpful hints

• Refrigerate leftover dip for up to 3 days.