Chive Egg Dip Recipes
EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES
Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
- In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
- As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g
CHIVE EGG DIP
I tried this recipe with sweet peppers and on crackers and I think it is really good. I got this recipe from Taste Of Home. Cook time is for boiling the eggs.
Provided by keen5
Categories Lunch/Snacks
Time 28m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, beat the cream cheese until smooth.
- Gradually beat in milk and mayonnaise until blended.
- Add the mustard, Worcestershire sauce, salt and pepper.
- Stir in eggs and chives; mix well.
- Serve with peppers or crackers.
- Refrigerate leftovers.
CHIVE-ONION VEGETABLE DIP
When my dear friend served this dip at a party years ago, it was a great hit...so simple and versatile. I have served it with crackers, chips, vegetables and party rye bread. -Margie Wampler, Butler, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 9
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. Stir in onion and chives. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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