Elizabeth's spinach dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Purple cabbage |
| ½ | cup | Mayonnaise |
| 1⅓ | cup | Sour cream |
| 1 | can | Sliced water chestnuts; drained & chopped |
| ; (8 oz) | ||
| ⅓ | cup | Sliced green onions |
| 1 | teaspoon | Lemon juice |
| ¾ | teaspoon | Seasoned salt |
| ½ | teaspoon | Dried dillweed |
| 1 | pack | Frozen chopped spinach; thawed and |
| ; well-drained (10oz) | ||
| Crackers and fresh vegetables | ||
Directions
Slice off core end of cabbage to form a flat base. Fold back several outer leaves of cabbage. Cut a crosswise slice from top of cabbage. Cut out inner part of cabbage to form a "bowl" for dip. Set aside. In a mixing bowl, blend mayonnaise and sour cream. Stir in water chestnuts, green onions, lemon juice, salt and dillweed. Squeeze excess moisture from spinach and add to dip. Spoon into cabbage "bowl". Serve with crackers and fresh vegetables. Yield: 3 cups.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.