This is my mom’s recipe, but for a non-fruit eater, it is pretty darn good. For Easter she had me whip this up and we put it out with fresh strawberries and purple grapes. To make this sweet treat, combine 1/4 cup of sugar, 1/4 cup of brown sugar, 1/2 cup of sour cream, an 8 oz package of cream cheese, and 1-2 Tablespoons of real maple syrup (this perfects the dip). Stir and chill until you are ready to eat. I noticed that if I whip it up with the hand mixer it actually whips and gets all the lumps out as opposed to stirring with a spoon, but they are both efficient in getting the dip fabbed up.
Any fruit thrown around a bowl full of this maple infused cream will have your foodies gobbling this up before you can even get a taste. My mom occasionally improves her dish by having me cut white and cheddar cheeses up into little squares and washing grapes, strawberries, melon, pineapple or whatever else she finds in season and spearing these onto 6-inch skewers with the cheese sandwiched between two kinds of fruit. Then people can just dip and plop the 3-pronged covered fresh fruit onto a plate and not feel guilty about double and triple dipping each piece back into the communal bowl (Major foul!).