“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!” - by NKW
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- 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.
Nutrition
Amount Per Serving (36 total)
- Calories
- 79 cal
- 4%
- Fat
- 6 g
- 9%
- Carbs
- 3.1 g
- 1%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Made it as an appetizer for Thanksgiving and everyone loved it! However, I did add a little more mayo than what the recipe says and the flavor is much better when you make it the day before and let it..." See more sit overnight."
Diana
"I LOVE this recipe! I often don't serve it in the cabbage. My husband is doing the low carb thing, so eats it with celery. Not as good as Frito Scoops or a nice cracker, but he enjoys it. I like i..." See moret spicy so I always add more jalapeno. You must let it refrigerator for several hours to let the flavors all meld together well. Yum!!! Wherever I take this recipe, people beg me for the recipe!"
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