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Corned Beef and Cabbage Dip


This unconventional recipe for Corned Beef and Cabbage Dip is delicious and perfect for St. Patrick's Day or for using up St. Patrick's Day leftovers.

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 8


  • 1 head green cabbage
  • 2 (3-ounce) packages cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fennel seeds
  • Salt and pepper to taste
  • 2 cups chopped cooked corned beef


Hollow out the center of the cabbage. Coarsely chop the removed pieces of cabbage and measure out 1 cup. Save remaining cabbage for another use.

In medium bowl, beat cream cheese until smooth. Add mayonnaise and beat until smooth. Stir in sour cream, Worcestershire sauce, fennel seeds, and salt and pepper to taste. Add cabbage and corned beef.

Spoon into the hollowed out cabbage and refrigerate until ready to serve. Serve with whole wheat and rye crackers.

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