Creamy Veggie and Chip Dip

Have you ever begged someone to share a recipe? I have—a lot—and this recipe is one of those.

At a Christmas party that I was a guest at years ago. the host served this delicious creamy veggie and chip dip. Thankfully, the host shared it! And today whenever I serve it I get the same reaction from my guests: “Wow, this is really good! How do you make this? Can I please have the recipe?”

This veggie and chip dip is so easy, it’s nearly stupid to make. Prepare this in a snap and enjoy the extra time with your family and friends.

Note: this isn’t a “skinny” recipe. I suppose you can substitute lower calorie or reduced-fat versions of the dairy ingredients, but why bother? All the healthy veggies make us feel better, don’t they?

Creamy Veggie and Chip Dip

Ingredients:

16 oz. Hellman's mayonnaise (or Miracle Whip if you like a little more tangy flavor)

1 small container sour cream (Do not use low-fat or reduced fat versions)

24 oz. small curd high-quality cottage cheese

1 package Hidden Valley Ranch dressing

Additionally:

Purple cabbage

Assorted lettuce

Instructions:

Mix all ingredients well.

Chill thoroughly for a few hours or overnight to allow the flavors to marry and blend well.

Remove the outer leaves of the purple cabbage and place in a serving bowl, leaving about an inch or two of the leaves showing out of the bowl.

Pour the dip inside of the purple cabbage leaves.

Around the bowl, arrange fresh vegetable crudités such as carrots, broccoli, cauliflower, radishes, celery with leaves, mini red, yellow, and green peppers, snow peas, cherry tomatoes, and whatever vegetables you prefer.

Serve immediately and enjoy!

Note: This makes a large quantity that will serve a party group of guests!