Peter Rabbit's Spring Onion Dip (With Baby Carrots and Radishes) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another of MS O'Conner's recipes from Easter Treats. Thrill your own Flopsy, Mopsy, and Cottontail with a basketful of baby veggies ready for dipping, just don't let Mr. McGregor catch you taking from his garden... Ingredients:
1 1/4 cups sour cream |
3/4 cup mayonnaise |
3 -4 tablespoons finely minced shallots |
2 green onions, white and tender green part only, finely minced |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh dill |
1 teaspoon salt |
1/2 teaspoon garlic salt |
fresh ground pepper |
2 -3 drops tabasco sauce |
1 medium head of cabbage, outer leaves still attached |
1 lb baby carrots, find them with tops still attached if you can |
1 lb radish |
curly kale or purple flowering kale leaf |
Directions:
1. MAKE DIP:.
2. Stir together all the dip ingredients in a large bowl, Cover and chill for anywhere from l hour to 2 days.
3. MAKE DIPPING BOW:.
4. Place the cabbage, stem side down, on a counter top. Push aside (but do not remove) the larger outer leaves and cut of the top of the cabbage. Using a paring knife, carefully carve out the inner portion of the cabbage to form a bowl. Reserve the carved-out portion for another recipe. Scrub the carrots and radishes, but do not peel.
5. Line a flat basket with kale leaves. Spoon the dip into the cabbage and place it in the center of the basket. Surround the cabbage with the carrots and radishes.
6. Serve at once.
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