Creamy Red Pepper Veggie Dip

Name: Creamy Red Pepper Veggie Dip
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 1/2 cups.
Ingredients: 2 large eggs, slightly beaten; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1 tablespoon butter, softened; 1 tablespoon all-purpose flour; 1 package (8 ounces) cream cheese, softened; 1 small sweet red pepper, chopped; 4 green onions (both white and green portions), chopped; Fresh baby carrots; Fresh broccoli florets

TOTAL TIME: Prep: 15 min. Cook: 5 min. + chilling YIELD: 2 1/2 cups.

I received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. —Lynne German, Woodland Hills, California

Ingredients

2 large eggs, slightly beaten
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 package (8 ounces) cream cheese, softened
1 small sweet red pepper, chopped
4 green onions (both white and green portions), chopped
Fresh baby carrots
Fresh broccoli florets

Directions

1. In a small saucepan over low heat, whisk together the first 5 ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets.

Nutrition Facts

1/4 cup: 121 calories, 10g fat (6g saturated fat), 63mg cholesterol, 96mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 3g protein.

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