Spinach Dip In Red Cabbage

Ingredients

  • 1 large head red cabbage
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (8 ounces) sour cream
  • 1 cup mayonnaise
  • ½ cup chopped green onions
  • ½ cup minced fresh parsley
  • 2 teaspoons lemon juice
  • ½ teaspoon dill weed
  • Assorted fresh vegetables

Directions

  1. Gently peel back outer leaves of cabbage. Slice ½ inch 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).
  2. 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.

Notes: If you are planning on using your head of cabbage for Taco Tuesday Night and then again for spinach dip it may take a little planning ahead. Make sure you use the hollowed out portion of cabbage for the tacos and save the shell for the spinach dip.

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