Poke Salad Dip
MAKES: 6 Cups

"Poke, the Phytolacca americana of the botanists, is probably the best known and most widely used wild vegetable in America. The Indian tribes eagerly sought it and early explorers were unstinting in their praise of this succulent potherb. They carried seeds when they went back home and poke soon became a popular cultivated garden vegetable in southern Europe and North Africa, a position it still maintains. In America it is still a favorite green vegetable with many country people and the tender young sprouts, gathered from wild plants, often appear in vegetable markets, especially in the South." Stalking the Wild Asparagus, Euell Gibbons


  • 1 cup poke salad, cooked and drained (or canned)
  • 1 ½ cups sour cream
  • 2 cups mayonnaise
  • 8 ounces cream cheese, softened
  • 1 cup pecans
  • 1 cup sliced green onions
  • 2 tsps herb-seasoned salt
  • 1 ½ tsps oregano
  • 1 tsp dried dill weed
  • Juice of 1 lemon
  • Salt and black pepper
  • 1 large red cabbage

In a large mixing bowl, combine poke salad, sour cream, mayonnaise, cream cheese, pecans and green onions. Using a wooden spoon, mix thoroughly until all ingredients are well blended. Add herb seasoning, oregano, dill weed and lemon juice. Season to taste using salt and pepper. Cover bowl with clear wrap and place in refrigerator for a minimum of 2 hours. Trim core end of cabbage to form a flat base. Cut a crosswise slice from the top, making it wide enough to remove about a 1/4 of the cabbage. Lift out enough inner leaves to form a shell or bowl about 1-inch thick. Spoon dip into cavity of cabbage and serve with an assortment of fresh vegetables or croutons.

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