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.

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