A hollowed out cabbage makes a bright serving piece for this creamy spinach dip. I found the recipe in a cookbook, and I receive many compliments whenever I serve it to company.—Patricia Johnson, Kingfield, Maine
Ingredients
- 1 large head red cabbage
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 cup chopped green onions
- 1/2 cup minced fresh parsley
- 2 teaspoons lemon juice
- 1/2 teaspoon dill weed
- Assorted fresh vegetables
Directions
- Gently peel back outer leaves of cabbage. Slice 1/2 in. from bottom of cabbage so it sits flat. Cut a 3-in. circle in the top of the cabbage; hollow out a third of the cabbage to form a bowl (save removed cabbage for another use).
- In a large bowl, combine the spinach, sour cream, mayonnaise, onions, parsley, lemon juice and dill. Spoon into cabbage bowl just before serving. Serve with vegetables.
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