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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
Makes about 1 cup
- 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
- Whisk sugar, vinegar and eggs until sugar is dissolved.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Dip