Festive appetizer served in hollowed out whole red cabbage — accompanied by corn chips! Beautiful, easy, and oh so tasty! Especially pretty for Thanksgiving and Christmas appetizer buffets. Best if made ahead at least 24 hours to let flavors blend (can refrigerate in covered container for up to one week). Even with peppers, this dip is not too spicy — children love this dip. A winner!
Original recipe makes 3 cups
1 pound coarsely shredded Swiss cheese
1 bunch green onions, chopped
1/2 cup chopped banana peppers
1/2 cup seeded and finely chopped jalapeno peppers (wear gloves)
1/2 cup mayonnaise, or as needed
1 head red cabbage
1 day 30 mins
- In a bowl, lightly mix the Swiss cheese, green onions, banana peppers, jalapeno peppers, and mayonnaise. Cover and refrigerate 24 hours to blend flavors. Mix in more mayonnaise before serving, if desired.
- To serve, cut core out of cabbage and discard. Cut a thick slice from the bottom of the cabbage; use a fork to pull the inner leaves out of the cabbage to leave a hollowed out bowl. Pull several of the outer leaves slightly open and fold them back to make the bowl more attractive; serve the chilled dip in the hollowed cabbage.
Calories: 79 kcal
Carbohydrates: 3.1 g
Cholesterol: 13 mg
Fat: 6 g
Fiber: 0.7 g
Protein: 3.9 g
Sodium: 49 mg