Make Ahead

Pate LuLu

January 15, 2011
1 Ratings
  • 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
  • 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
  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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1 Review

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.