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Red and Yellow Pepper Dip


2 eggs; beaten
2 tablespoons brown sugar
2 tablespoons white wine vinegar
15 g butter
110 g cream cheese
1 teaspoon tomato puree
1 small onion; finely chopped
1/2 yellow pepper; deseeded, finely chopped
1/2 red pepper; deseeded, finely chopped
1/2 red pepper; deseeded and pureed
seasoning

Yield: 4 servings

Whisk eggs, sugar and vinegar and cook in a bowl over a pan of hot water. Stir constantly until the mixture thickens (this will take about 10 minutes). Add the butter, followed by the cream cheese. Take the bowl off the heat and beat until smooth.

Fold in the tomato puree. Add the peppers and onion and fold in. Season to taste. Scoop into a bowl and refrigerate until half an hour before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.