While at a hotel in southern VA, I had a vegetable platter with a creamy raspberry or plum (I can't remember which) dressing/dip. It was thick like maple syrup or Karo syrup, but not so thick like 1000 Isle dressing. Additionaly, it was too strong to be a dressing and had to be used more like a dip. It came out a creamy purple color. Any suggestions? Thanks.