Chocolate Fruit Dip

1 cup Ghiradelli 60 percent cocoa bittersweet chocolate chips 1/2 cup light sour cream2 teaspoons pure vanilla extract 1/3 cup water, at room temperature and dividedIn medium heat proof bowl, microwave chocolate chips on 50 percent power, stirring at 30 second intervals. Continue melting until most chunks are melted. Remove from microwave and briskly stir chips until completely melted and smooth. Set aside.In small cup, stir sour cream and vanilla extract. Spoon into melted chocolate, stirring just until combined. Add water 1 tablespoon at a time, stirring after each addition until smooth. Adjust consistency by adding water 1 teaspoon at a time.Serve immediately with fresh fruit or store at room temperature for 3 days. Stir briskly or microwave on full power for 10-15 seconds.Serves 10.Baker's Hint: For an aromatic background flavor, use Bourbon vanilla extract available at specialty food stores.Nutrition values per serving (dip only): 87 calories, 5 g fat (3g saturated fat), 1 g protein, 11 g carbohydrates, 1 g fiber, 1 mg cholesterol, 5 mg sodium.