Week of December
15, 2002
SPINACH DIP
| 3 1O-oz. pkg. frozen, chopped spinach, | 2 tsp. herb seasoned salt |
| cooked and drained | 11/2 tsp. dried whole oregano |
| 1 C. chopped onion | 1 tsp. dried whole dill weed, crushed |
| 1 16-az. ctn. sour cream | Juice of lemon |
| 2 C. mayonnaise | 1 1g. red cabbage |
Mix first 8 ingredients together
well; heat. Hollow out center of a head of red cabbage. (Reserve for tossed
salads.) Spoon dip into cabbage "bowl”; serve hot with crackers.
Dips served in red cabbage heads make a colorful table decoration.
If
you like this recipe then order the book!!!!
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