Amy Riolo: I am Amy Riolo with Glory Foods showing you how to make a party pleasing appetizer, sour cream and cabbage dip. This delicious dip is unique. It can be served either hot or cold, because we are using canned seasoned cabbage. We are also cutting our prep time virtually in half, a great time saver in the kitchen. To begin, heat a large skillet and fry four slices of diced applewood smoked bacon and 1 chopped large white onion until the bacon is almost crisp.
Drain the fat from the pan and return the skillet to heat. Add one 4 oz can of diced green chilies not drained, and one 15 oz can of cabbage drained to cook for 3 minutes. In a mixing bowl add two cups of dairy sour cream and beat with a wooden spoon, add the bacon-cabbage mixture and stir until well blended. Transfer to a serving bowl and top with one seeded and diced tomato, 1 peeled and diced mango and 2 tablespoon parsley for garnish. This dip goes great with crackers, toasted bread or chips. Enjoy!