Return to Content

Confetti Dip

Confetti Dip
0 votes, 0.00 avg. rating (0% score)
by in Nov 2012
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.
Confetti Dip

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.

Additional Notes:

This dip is best eaten on the day it is made.
Updated Friday, November 9th, 2012
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350