Spinach Dip Red Cabbage Bowl
This Spinach Dip in a Red Cabbage Bowl is a delightful way to serve spring and Easter cruidites in an Easter Crudites Basket or platter.
Ingredients
- 1 red cabbage, small or medium
Spinach Dip:
- 1 10 ounce frozen chopped spinach, thawed and squeezed dry
- ½ cup light sour cream
- ½ cup mayonnaise
- ½ cup chopped green onions
- ½ cup minced fresh parsley
- 2 tsp lemon juice
- ½ tsp dill weed
- 1 clove garlic, crushed
- ⅓ cup Parmigiano Reggiano
- Assorted fresh vegetables, carrot sticks, celery sticks, red peppers, jimaca, asparagus (blanched), etc.
Instructions
Prepare the red cabbage bowl:
- Peel back the outer leaves of cabbage. Slice 1/2 inch from bottom of cabbage so it sits flat. Next, cut a 3-in. circle in the top of the cabbage; hollow out a third of the cabbage to form a bowl.
Make the spinach dip:
- In a large bowl, combine the spinach, sour cream, mayonnaise, onions, parsley, lemon juice and dill weed, garlic, and Parmigiano cheese.
Assemble the platter or Easter basket:
- Serve on a platter: Spoon the dip into cabbage bowl just before serving. Set on a platter and fill in open spaces with fresh vegetables.
- Serve in an Easter basket: Fill the bottom of the Easter basket with the big leafy kale and arrange the veggies (asparagus, carrots, celery, bell peppers, broccoli, cauliflower, radishes, green onions and jicama) on top of it, leaving a space in the center for the red cabbage bowl. Put the dip in the hollowed-out cabbage and place in the center of the Easter crudite basket!
Notes
Reposted from April 2019.
Nutrition Facts
Calories: 110kcal, Carbohydrates: 6g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 9mg, Sodium: 131mg, Potassium: 197mg, Fiber: 1g, Sugar: 3g, Vitamin A: 850IU, Vitamin C: 40mg, Calcium: 79mg, Iron: 1mg