A cooked dip – how unusual!
This recipe was a first for me. I have never had or made a cooked vegetable dip.
Cooking the egg yolks and cream cheese makes them super thick and creamy. It has a texture almost like mayonnaise. The yolks give the cream cheese a very rich taste.
The vinegar mixes with the sugar to give the dip a bit of a sweet and tangy taste.
The onion, pimiento and bell pepper give the dip a nice little crunch.
I served it with veggies. It really was enjoyable. I would make it again!
NELLIE EARL’S VEGETABLE EGG DIP
8 Ounces Cream Cheese
3 Egg Yolks, Beaten
3 Tablespoons Vinegar
2 Tablespoons Butter
3 Tablespoons Sugar
½ Teaspoon Salt
1 Medium Onion, Chopped
1 Medium Green Pepper, Chopped
2 Ounces Chopped Pimiento
Blend together cream cheese, egg yolks, vinegar, butter, sugar and salt in the top of a double broiler. Cook until thick and creamy, stirring constantly – about 10 minutes. Remove from heat. Add onions, green peppers and pimiento. Chill until ready to serve.
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