| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dip | 12 | Servings | |
INGREDIENTS
| 30 | oz | Frozen spinach; (3 Packages) |
| 1 | c | Chopped green onions |
| 16 | oz | Sour cream |
| 2 | c | Mayonnaise |
| 2 | ts | Herb seasoned salt |
| 1 1/2 | ts | Dried whole oregano |
| 1 | ts | Dried dill weed |
| 1 | Lemon; (juice of) | |
| 1 | lg | Red cabbage |
INSTRUCTIONS
From: erika metzieder <[email protected]> Date: Mon, 15 Jul 1996 18:58:42 EDT Recipe By: Patti McGee Cook spinach. Drain *well*, and stir in next 7 ingredients. Chill. Trim core end of cabbage to form a flat base. Cut a crosswise slice from top, making it wide enough to remove about a fourth of the head; lift out enough inner leaves from cabbage to form a shell about 1 inch thick. Spoon dip into cavity of cabbage; serve with an assortment of fresh vegetables. EAT-L Digest 15 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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