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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.

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