Recipe by NKW
"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!"
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coarsely shredded Swiss cheese
green onions, chopped
chopped banana peppers
seeded and finely chopped jalapeno peppers (wear gloves)
mayonnaise, or as needed
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 sit overnight.
I spotted this on the Buzz the other day and decided to make it to snack on during the football game today. Go Bucks! I just made the cheese mixture and didn’t serve it in the head of cabbage. Frankly I wasn’t wild about this one. I think Hubs enjoyed it more than I did. However in fairness to the recipe, I may not have let the flavors meld long enough. I will taste the leftovers tomorrow to see if the flavors have improved and update my review if necessary.
This looks awesome, but are the jalapeno and banana peppers fresh or canned/pickled?
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 it 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!
Five stars from the LTH family! I made this for our niece's 8th birthday party and it was a HUGE hit, with most everyone. Those that have sensitivities to spicy foods were not as big of fans as the rest of us. I followed the recipe with a few minor tweaks: I wasn't sure how many ounces were a pound (and I'm totally ok w/admitting that) so I used 16 oz of shredded Swiss, I used canned diced jalaps, and I'm not a mayo fan so I used 1/2 mayo w/EVOO and 1/2 FF sour cream. Great stuff! My grocery store didn't have a red cabbage, so I had to use a (pricy!) green cabbage. If presentation is a MUST, I'll keep the cabbage. If not, I'll save the $ and use a pretty serving dish. TY for an interesting change of pace appetizer, NKW!
This is incredible!! Not spicy at all and delicious with fritos scoops! I will make this recipe again and again! Made it exactly as stated.
I changed this quite a bit. I don't like swiss cheese so I used mozzarella. My boyfriend doesn't like onions so I left it out. I also did not serve it in the cabbage. I did let it sit overnight to blend though. Everyone including me seemed to think it was just okay. I probably won't make it again.
Followed the recipe as written minus the cabbage head. I did let it sit/settle as advised. The majority liked it and some raved about how great it was, I and a few others didn't care for it, I'm not a big fan of swiss cheese, so maybe thats why I didn't like it.
* Percent Daily Values are based on a 2,000 calorie diet.
Festive Cheese Dip 'Slaw'
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 54
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