Tropical Dip for Fruit
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INGREDIENTS
- 1/2 c Macadamia nuts; chop; toast
- NORMA WRENN
- 8 oz Carton sour cream
- 1/4 c Flaked coconut
- 1/2 c Apricot preserves
INSTRUCTIONS
Combine all ingredients; cover and chill. Serve with assorted fresh fruit. Yield: 1-3/4 cups. Source: Southern Living 1991 Annual Recipes - Oxmoor House Posted to MM-Recipes Digest V4 #337 by "Deborah K?hnen"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Dip (355g) | ||
| Recipe Makes: 1 Dip | ||
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| Calories: 754 | ||
| Calories from Fat: 330 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 36.7g | 49 % | |
| Saturated Fat 23.9g | 120 % | |
| Monounsaturated Fat 9.5g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 79.4mg | 24 % | |
| Sodium 249mg | 9 % | |
| Potassium 622.3mg | 16 % | |
| Total Carbohydrate 96.3g | 28 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 94.4g | ||
| Protein 17.2g | 25 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 754
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