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Crudite Dip

southern.chef's picture
  Sour cream 8 Ounce (Commercial Brand Sour Cream)
  Mayonnaise 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Minced chives 3 Tablespoon
  Lemon juice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Cabbage 1 Large
  Chopped parsley 3 Tablespoon

Combine sour cream, mayonnaise, 1/2 cup parsley, chives, lemon juice, salt, and garlic, mix well.
Allow dip mixture to chill thoroughly.
Trim core end of cabbage to form a flat base.
Fold back several outer leaves of cabbage.
Cut a crosswise slice from the top, making it wide enough to remove about a fourth of the head, then cut and lift out enough inner leaves from the cabbage to form a shell about 1 inch thick. (Reserve the slice and inner leaves of the cabbage for use in other recipes.)
Spoon chilled dip into cavity of cabbage, and sprinkle top of dip with chopped parsley.
Serve dip with snow peas, green onion fans, and blanched asparagus.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 1139 Calories from Fat 982

% Daily Value*

Total Fat 110 g168.7%

Saturated Fat 21.1 g105.7%

Trans Fat 0 g

Cholesterol 137.5 mg45.8%

Sodium 942.6 mg39.3%

Total Carbohydrates 34 g11.3%

Dietary Fiber 12.9 g51.5%

Sugars 19.1 g

Protein 10 g19.8%

Vitamin A 92% Vitamin C 367.7%

Calcium 37.2% Iron 25.4%

*Based on a 2000 Calorie diet

Crudite Dip Recipe