Spinach Dip In Cabbage
|Frozen chopped spinach||10 Ounce (1 Package)|
|Sour cream||2⁄3 Cup (10.67 tbs) (Use Commercial)|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Herb seasoned salt||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon (Whole Ones)|
|Dill weed||1⁄4 Teaspoon, dried (Whole Ones)|
|Lemon juice||1 Teaspoon|
Cook spinach according to package directions; drain well, and stir in all remaining ingredients except cabbage.
Trim core end of cabbage to form a flat base.
Fold back several outer leaves of cabbage, if desired.
Cut a crosswise slice from the top, making it wide enough to remove about one fourth of the head; then lift out enough inner leaves from the cabbage to form a shell about 1 inch thick.
Spoon dip into cabbage cavity, and serve with an assortment of fresh vegetables.