Crunchy Egg Dip Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Green onions4
 Green pepper1⁄2 Medium
 Dill pickle1 Small
 Bacon strip4 , crisp-fried and drained
 Neufchatel cheese/Cream cheese8 Ounce (1 Large Package)
 Milk1 Tablespoon
 Hard cooked eggs4
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1109 Calories from Fat 785

% Daily Value*

Total Fat 88 g136%

Saturated Fat 41.5 g207.6%

Trans Fat 0 g

Cholesterol 1147.9 mg

Sodium 2211.7 mg92.2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.3 g13.2%

Sugars 13.8 g

Protein 56 g112.7%

Vitamin A 110.2% Vitamin C 137.4%

Calcium 44.5% Iron 23.9%

*Based on a 2000 Calorie diet


Cut onions and half of tops in 1-inch lengths.
Using metal blade, process with on-off bursts until coarsely chopped.
Seed green pepper; cut pepper and pickle in chunks and add to onions.
Break bacon slices in half and add to onions.
Process with on-off bursts until vegetables and bacon are coarsely chopped.
Cut cheese in chunks and add to bacon mixture along with milk.
Process until cheese is softened.
Shell eggs, cut in quarters, and distribute over cheese mixture.
Process with 5 on-off bursts or until eggs are coarsely chopped.
Season to taste with salt and pepper.
Cover and chill.