(by Jane Rebuck - friend)
3 TBSP cider vinegar
2 TBSP white sugar
2 beaten eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP butter OR Parkay margarine
1/4 to 1/2 cup chopped onion
1/4 to 1/2 cup chopped green pepper
In a saucepan add vinegar, white sugar and beaten eggs--bring to a boil, then turn heat off. Add cream cheese and butter/margarine--stir until melted and smooth. Add chopped green pepper and chopped onions--stir. Let is cool, then refrigerate. Good dip for pretzels, chips and crackers. Keep unused dip refrigerated.
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