And, since this recipe only calls for a tablespoon of tequila, I had to put some of the rest of it to good use last night. :) If you're in Billings, please let me know if you can help me use up more of the "main ingredient" throughout the rest of the summer.
Fruit Kabobs with Margarita Dip
1/2 cup whipping cream
Angel and/or pound cake cubes
Assorted fresh fruit (strawberries, cubed melon, and/or seedless red or green grapes)
1/2 cup dairy sour cream
1 3-ounce package cream cheese, cut up and softened
1/4 cup sifted powdered sugar
1 tablespoon tequila
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1. For margarita dip, place sour cream, cream cheese, powdered sugar, tequila, orange juice concentrate, and lime juice in a blender container or food processor bowl. Cover; blend or process until combined. Whip the whipping cream and fold into the sour cream mixture. Serve immediately or cover and chill up to 24 hours.
2. Arrange small skewers of cake and fruit on a serving platter. Serve with dip. Makes 1-3/4 cups dip (enough for 12 servings.)