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
grated onion (more to taste)
cream cheese (room temp)
minced scallions or chives
In This Recipe
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.