Raspberry Sour Cream Dip

3/4 cup fresh or frozen (thawed and drained) raspberries
1/4 cup balsamic vinegar
3/4 cup sour cream

Combine raspberries and vinegar in a bowl; cover and let sit at room temperature for 30 minutes.

Puree raspberries and vinegar in a food processor. Put sour cream into a large bowl and gently fold in raspberry puree.

Makes about 1 1/2 cups.