1 head Savoy cabbage
Any vegetables you want cut up for dipping
Wash the cabbage head and cut a fairly large circle into the top with a knife. Gently remove the circle and use a melon baller to take out the insides of the cabbage head, leaving enough of a lining to support the dip you will pace inside.
Gently pull back the outer layers of the savoy cabbage. (If they break off that's ok because you can tuck them under the head of cabbage on the tray to fill with the vegetables) Place the head of cabbage in the center of the tray and fill each "leaf" with your favorite vegetables. Make the fiesta dip and place it into the cabbage head when you are ready to serve.
For the Fiesta Dip:
4 oz cream cheese, softened
1/4 cup nonfat plain yogurt
1/8 cup light mayonnaise
1 Tbsp cilantro, chopped
3/4 tsp lime juice
1/4 teaspoon Sriracha Sauce (or your favorite hot sauce)
1/8 teaspoon salt
2-3 Tbsp chopped jarred roasted red bell peppers
1 Tbsp finely chopped green onion
Place the first 7 ingredients in the bowl of your food processor and process until smooth. Add the roasted peppers and the green onion and pulse the processor just a few times until blended they are blended in.
Place in a bowl and cover and refrigerate until ready to serve.