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 | t | Herb seasoned salt |
1 1/2 | t | Dried whole oregano |
1 | t | Dried dill weed |
1 | Lemon, juice of | |
1 | Red cabbage |
INSTRUCTIONS
From: erika metzieder <100627.3022@COMPUSERVE.COM> 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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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 187
Total Fat: 21.2g
Cholesterol: 29.8mg
Sodium: 539.3mg
Potassium: 305.7mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 4.5g
Protein: 4.2g