Make Ahead

Pate LuLu

by:
January 15, 2011
2.5
2 Ratings
Pate LuLu
  • Makes About 1 cup
Author Notes

My mom claimed this dip came from her mother-in-law from the 1950's. I have my doubts about this provenance as I don't think my grandmother cooked anything. No one I know makes anything like it. Sweet and sour, it goes well with a salty dipper. —HenrysMom

What You'll Need
Ingredients
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 2 eggs
  • 1 tablespoon grated onion (more to taste)
  • 8 ounces cream cheese (room temp)
  • 1-2 pinches salt
  • 1 tablespoon minced scallions or chives
Directions
  1. Whisk sugar, vinegar and eggs until sugar is dissolved.
  2. Over low heat, cook egg mixture in a small skillet. Cook gently, stirring constantly, until mixture thickens. (Eggs will not set into curds like scrambled eggs.) Alternatively, mixture can be cooked until thick in a double boiler.
  3. Place cream cheese, grated onion, egg mixture and a pinch or 2 of salt in a blender. Process until smooth. Scrape into bowl, garnish with scallion tops or chives. Chill several hours before eating.
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2 Reviews

Jeanne B.
Jeanne B. July 23, 2024
While a perfectly fine spread, this is NOT LuLu Paste, a variation on pimiento cheese spread very particular to Old Richmond, VA society in the 30’s-60’s. LuLu Paste is made with:

Ingredients
1 pound sharp cheddar cheese, cubed
1 small onion, coarsely chopped
1 jar (4 ounces) pimientos, drained
1 cup mayonnaise
½ cup tomato ketchup
1 Tablespoon chili sauce
⅛ teaspoon dry mustard
Instructions
Grind cheese, onion, and pimientos in food grinder. Add remaining ingredients and mix until blended. Store in jars or other airtight container and refrigerate.

- My MIL, Jane Lauman Ragland Young, who got it from Mary Frances Warden Lambert of Lambert Catering

also found in Recipes from the Old South by Martha L. Meade
 
Pat
Pat October 27, 2021
In the 60's this was a dip at Tupperware parties. I had the recipe in a church ladies cookbook, but have since lost. My recipe was very similar with diced red & green sweet peppers. I always thought it was very Amish.