Retro Confetti Dip
This retro 50s confetti dip recipe from the Yankee archives combines creamy and crunchy textures with colorful red and green peppers.
By Yankee Magazine|Nov 14 2018|
This retro 50s confetti dip recipe from the Yankee archives combines creamy and crunchy textures with colorful red and green peppers. It’s a color combination that makes it an extra-nice addition to the holiday appetizer table, but can be enjoyed year-round.
Ingredients
3 large eggs, beaten
3 tablespoons sugar
3 tablespoons vinegar
1 teaspoon butter, softened
6 ounces cream cheese, softened
Few drops Tabasco sauce
1 small onion, chopped
1 small green pepper, chopped
2 small red pepper, chopped
Salt and pepper to taste
Instructions
Combine the beaten eggs, sugar, and vinegar. Cook in a double boiler over simmering water, stirring constantly, until the mixture thickens.
Remove from heat and transfer to a bowl. Add the butter and cream cheese and beat until smooth. Add the Tabasco sauce, onion, peppers, and season to taste.
Chill until ready to serve. Serve with crackers or potato chips.
Notes
This dip is best eaten on the day it is made.
Sounds yummy enough to eat with just a spoon or spread on toast or just a plain piece of bread. Perhaps you could make a sandwich out of it.