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Recipe: Oriental Cabbage Dip
Similar Categories: Oriental, Cabbage, Dip
1 cup coleslaw dressing
2 8-ounce cartons dairy sour cream
or light dairy sour cream
1 teaspoon instant beef bouillon granules
or low-sodium instant beef bouillon granules
1 teaspoon worcestershire sauce
1 teaspoon garlic powder
3 cups finely chopped packaged shredded cabbage with carrot -- (coleslaw mix)
or finely chopped green and/or red cabbage
1 8-ounce can sliced water chestnuts -- drained and finely chopped
3/4 cup sliced green onions
1 tablespoon toasted sesame seeds
sliced green onions -- optional
shredded carrot -- optional
assorted dippers -- such as:
blanched whole green beans
baby carrots
sliced green and/or red sweet pepper
pita chips
In a medium mixing bowl stir together the coleslaw dressing, sour cream, beef bouillon granules, Worcestershire sauce, and garlic powder. Add coleslaw mix, water chestnuts, green onions, and sesame seeds. Stir to combine.
Cover and chill the mixture in the refrigerator for up to 2 hours. Spoon dip into a serving bowl. Garnish with additional green onion and shredded carrot, if desired. Serve with vegetable or pita chip dippers.
Makes 4 cups.
Per tablespoon of dip: 36 calories, 3 g total fat (1 g sat. fat), 3 mg cholesterol, 37 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g protein. Dietary exchanges: 1/2 fat, 1/2 vegetable.
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