Eggnog Dip Name: Jen Miller Base: Maxwell AFB Recipe: Ingredients 1 1/2 cups eggnog 2 tablespoons cornstarch 1/2 cup sour cream 1/2 cup heavy whipping cream 1 tablespoon sugar 1/2 teaspoon rum extract (optional) mixed fruit poundcake, cubes Directions In a saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely. In a small mixing bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with rum extract, if desired. Cover and refrigerate overnight. Serve the dip with fruit and cake cubes.