Peel back the outer leaves of the cabbage carefully, trying not to tear them, as they will serve as a natural "bowl" for the dip. Trim the bottom of the cabbage so it sits flat and stable on a surface.
Using a sharp knife, cut a small circle into the top of the cabbage. You can make it about 3 to 4 inches in diameter, or as big as you'd like. Scoop out about a third of the cabbage using a spoon or melon baller, being careful not to cut through the bottom, so the dip doesn't leak out. You can save the cabbage pieces for later use in other recipes, like a stir-fry or salad.
Spoon dip of choice, into the hollowed-out cabbage, making sure to fill it up to the top.
After filling your hollowed-out cabbage with your first dip, place it in the center of your wooden board. This will be the focal point of your spread.
Next, take a small bowl and fill it with your second dip choice. This could be something like hummus, guacamole, or another creamy dip that complements your first one. Place this bowl on the wooden board, maybe off to one side of the cabbage bowl for a nice balanced look.
Grab another small bowl and fill it with marinated olives. They add a savory touch to your spread. Place the olive bowl on the board as well, near the dips to keep everything within easy reach for your guests.
You can garnish the dips with fresh herbs like parsley, cilantro, or chives. You could also sprinkle some paprika or chili flakes on the hummus or guacamole for a pop of color. Add crackers, bread, pita chips, or fresh veggies (like carrot sticks, cucumber slices, or celery) around the bowls for easy dipping. Enjoy!
