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Two-In-One Dip and Coleslaw

You start out with a veggie dip and end up with a bowl of coleslaw.

Who doesn't like a two-for-one deal? 

One weekend when I made some dip and crudites and served it in a hollowed-out red cabbage, I realized that I had the makings for coleslaw right there. 

So after we enjoyed the dip (no double-dipping, of course) I chopped up the cabbage, dip, and any extra veggies and had instant coleslaw. 

How easy is that?

Homemade Ranch-style Dip Served in Cabbage With Veggies

1 cup Greek style plain yogurt

1/2 cup sour cream

1/4 cup buttermilk

3 T mayonnaise

1 1/2 tsp. fresh lemon juice

1 tsp. Dijon mustard

1/2 tsp. onion powder or finely chopped onion

1/4 tsp. garlic powder

1 T finely chopped fresh chives

1/4 tsp. kosher salt

freshly ground black pepper

 

In a medium bowl, mix all the above ingredients together well with a wire whisk. Cover and refrigerate overnight or for at least several hours before serving.

Take one red cabbage and cut off a slice on the bottom of the cabbage so it sits firmly on a cutting surface and doesn't roll.  Hollow out the inside of the cabbage reserving the cabbage pieces but not the core.

Spoon the dip inside the hollowed-out cabbage and serve it with assorted cut-up fresh vegetables such as carrots, cucumbers, celery, snow peas, broccoli flowerettes, radishes, etc.

When finished with the dip, chop up the cabbage and place in a bowl. Add the remaining dip a little at a time until you have the right amount of dressing on the coleslaw. You can always add extra ingredients such as green cabbage, chopped red onion, chopped apples, and more. Refrigerate.

 

 

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