Father's Day Dip

Submitted by Chef #208121

"A dip in a cabbage bowl [or if you don't want the work just use your favorite bowl] From Seasoned with Love by the Priest Lake Community Church in Nordman Idaho by way of American's Best Hometown Recipes for 1993. Geri Urquhart Rein was the creator."

 

• Ready In: 8hrs
• Ingredients: 12
• Yields: 2 1/3 cups
• Serves: 7-12

ingredients

• 1 cup mayonnaise
• 3⁄4 cup raisins
• 1⁄2 cup sour cream
• 1⁄4 cup chili sauce
• 3 tablespoons finely chopped green onions
• 1 tablespoon minced fresh parsley
• 1 teaspoon curry powder
• 1 teaspoon lemon juice
• 1⁄2 teaspoon Worcestershire sauce or 1/2 teaspoon vegetarian worcestershire sauce
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper
• 1 large red cabbage

directions

1. Combine first 11 ingredients in bowl. Stir well then chill for at least 8 hours.
2. Trim cabbage core to form flat base. Fold back several of the outer leaves. Cut a crosswise slice from top of cabbage and remove about 1/4 of the head.
3. Lift out inner leaves to form a shell about 1 inch thick. [Save the leaves you removed for another dish] Spoon dip into cabbage.
4. Serve with fresh veggies.
5. Servings depends on how much other food you have.
6. It is lacto-ovo vegetarian if you use the Vegetarian Worcestershire sauce [the eggs comes from the mayo].