Deviled Egg Dip
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Serves/Makes: 6
Ready in: < 30 minutes
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon curry powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 3 slices bacon, finely chopped
- 1 tablespoon butter
- 1 small onion, finely chopped
- 4 hard-boiled eggs
- 1 tablespoon parsley, minced
- salt and freshly ground black pepper
Vigorously beat cream cheese until creamy. Mix in mayonnaise, sour cream, curry, mustard and cayenne. Blend well. Saute bacon over medium heat until browned and crisp. Drain on absorbent paper. Crumble when dry and set aside. Pour off excess bacon fat. Melt butter and stir in onions. Cook over low heat until transparent, but not brown. Remove with slotted spoon and set aside. When onion and bacon have cooled, add to cream cheese mixture. Shell and chop eggs. Stir into cream cheese mix with parsley. Mix well and season with salt and pepper. Refrigerate until serving.
Recipe Source: cdkitchen.com
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