| 1 | Place the raspberries and vinegar in a small bowl and store. |
| 2 | Cover with plastic wrap and let set for 30 minutes at room temperature. |
| 3 | Pour the raspberry mixture into the bowl of a food processor or blender and process until smooth. |
| 4 | Place the sour cream in a meidum size serving bow. |
| 5 | Gently fold the raspberry mixture into the sour cream. |
| 6 | Refrigerate until serving time. |
| 7 | May be used for dipping veggies, shrimp, or broiled chicken chunks, or as a drizzle over melon salad. |
| 8 | Beaver bites: vonnie malek |
