| 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 <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.
A Message from our Provider:
“Jesus feels your pain”