Crudite Dip

Crudite Dip

 

Ingredients:

1 (8 oz.) carton sour cream
1 cup mayonnaise
1/2 cup chopped fresh parsley
3 tablespoons minced fresh chives
1 teaspoon lemon juice
1/4 teaspoon salt
1 clove garlic, minced
1 large red cabbage
Chopped fresh parsley
Snow peas

 

Directions:

 

Combine first 7 ingredients; mix well.

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 the inner leaves from the cabbage to form a shell about 1" thick.

 Spoon dip into the cavity of cabbage and sprinkle with a little parsley.

Depending on the size of the cabbage, you may need to double the dip recipe.

Serve with snow peas.