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Creamy Red Pepper Veggie Dip

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
  • Total Time
    Prep: 15 min. Cook: 5 min. + chilling
  • Makes
    2 1/2 cups


  • 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


  • 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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