Napa Cabbage Dip

Artichoke/Spinach dip is a popular dip these days. Here is my Asian take on it. I use Napa cabbage leaves instead of artichokes. Artichokes are a bit pricey, but Napa cabbage is cheaper, and it is just as tasty as artichoke dip, if not better. I recommend serving it with Food Couture Pita Chips (previous recipe) but you can serve with any chips you like. This dip is easy to make and good hot or room temperature. Great for the party season.

Napa Cabbage Dip


(Recipe by:Chef Yasue Siewert)


Prep Time: 10 min
Cook Time: 25 min


Party size (about 4 to 6 people)


3 medium size (about 6 oz) Napa Cabbage Leaves
3 tbsp sour cream
2 tbsp mayonnaise
3 tbsp grated parmesan cheese
1/8 tsp kosher salt
a pinch of white pepper
Food Couture Pita Chips or other chips


Wash Napa cabbage leaves and place them in a microwave-safe dish (You don't have to dry the leaves completely, damp is fine) and cover with plastic wrap. Microwave for 90 seconds until cooked through and leaves are tender. Carefully remove from the microwave and let it sit for about 5 minutes until you can handle by hand. Dry the leaves well them with paper towels and then mince them.
Preheat the oven 350F degree.
Combine the Napa cabbage, sour cream, mayonnaise, parmesan cheese, salt, and pepper. Mix well and pour into baking dish such as ramekin.
Bake for 25 minutes or until lightly golden browned.
Serve warm or room temperature with chips.

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