Confetti Dip

4.00 avg. rating (80% score) - 2 votes

Confetti Dip

This red and green studded dip from the Yankee Magazine Archives (April 1955) perfectly combines creamy and crunchy while its colors add festive holiday cheer to your appetizer table.


  • 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


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.

Additional Notes:

This dip is best eaten on the day it is made.

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