Chocolate Velvet Dip
Makes 1-1/2 cups; serves 6 to 8

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This lush dessert dip is remarkably rich and chocolaty. It makes an ideal embellishment for fresh strawberries, dried apricots, pretzels, butter cookies, macaroons, or cubes of pound cake.

1 cup sour cream
1/2 cup unsweetened Dutch-process cocoa powder
1/2 cup honey
1 teaspoon vanilla extract
Dash of salt

1. In a medium bowl, combine the sour cream, cocoa powder, honey, vanilla, and salt. Whisk until smooth.

2. Transfer to a small serving bowl and serve at once, or cover and refrigerate for up to 3 days.