Want something sweet fast? Nothing beats the dip-and-chip combo for easy entertaining. Make ahead, set it out, and ta-da, your work is complete.

Evans Caglage/DMN

Three dips (from top): Coconut Cream, Pumpkin and Orange-Strawberry, are quick fixes for your sweet tooth.

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For sweet dips like these, set out a collection of plain cookies – vanilla wafers, shortbread, gingerbread, graham crackers. Offer cut-up fruit as well.

Kelly May of Plano, who shared her recipe for Coconut Cream Dessert Dip, says: "Dips are so easy and travel well, too. I prepare, pack and take to the lake."

Jane Jarrell of Plano is a food stylist.

Place softened cream cheese in a mixer, cream on low until creamy, about 2 minutes. Add the sour cream, orange juice and zest, and mix until smooth and well-blended. Fold in the strawberry preserves. Serve with sliced pears and apples. Makes about 3 cups.

PER 2-TABLESPOON SERVING:

Calories 78 (53% fat) Fat 5 g (3 g sat)

Cholesterol 14 mg Sodium 36 mg No fiber Carbohydrates 9 g Protein 1 g

Spread coconut in 9-inch pie plate. Microwave, uncovered, 2 to 3 minutes. Microwave marshmallow cream in medium bowl, stir in preserves until smooth and stir in coconut. Add sour cream and walnuts; mix well. Spoon into serving bowl and chill. Serve with fruit slices and graham cracker sticks. Makes about 2 ½ cups.

PER 2-TABLESPOON SERVING:

Calories 54 (52% fat) Fat 3 g (2 g sat)

Cholesterol 5 mg Sodium 15 mg No fiber

Carbohydrates 6 g Protein 1 g

SOURCE: Kelly May, Plano

Mix all ingredients together in a medium bowl. Spoon into a serving bowl and chill. Serve with thin ginger snaps. Makes about 4 ½ cups.

PER 2-TABLESPOON SERVING:

Calories 65 (28% fat) Fat 2 g (1 g sat)

Cholesterol 7 mg Sodium 83 mg Fiber 2 g

Carbohydrates 11 g Protein 1 g

SOURCE: Bill Cabaniss, Dallas