While up at the Cater Camp a few weeks ago I had the best dip. I asked the person who brought it for the recipe and her response was that if I knew how it was made I wouldn’t eat it. Well, eat it I did…and once I heard the recipe, she was correct. Had I seen it in a book, or had someone given it to me I would never had made it…but since I tasted it first, I LOVE it!
Cabbage Chicken Dip
6 Chicken Breasts, cooked
1/2 head of a large cabbage (shredded)
3 large onions (diced)
3 bullion cubbes
1 small bottle of ketchup
2 jalapeno peppers (diced)
Saute the cabbage and onions in olive oil. Dissolve the bullion cubes in some water and add to the cabbage mixture. Continue to simmer until the cabbage is soft. Add the chicken and ketchup, stir well. Add the jalapeno peppers and simmer for about 15-20 minutes. Serve warm with corn chips.
I placed mine in a crockpot to keep it warm which worked really well.
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This recipe sounds “interesting,” yet delicious. Do you “shred” or “dice” the chicken?
You shred it Judy
I had the chicken dip at jyl’s house last night this is just awesome….I got up at 4 am this morning and had chicken dip on my mind…….LOL
I dunno, it sounds good to me – especially because it’s mayo-less.