Spinach Dip in Cabbage

Course : Dips
Serves: 4 - 6
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3 packages frozen chopped spinach (10 oz.)
1 cup chopped green onion
1 package commercial sour cream (16 oz.)
2 cups mayonnaise
2 teaspoons herb-seasoned salt
1 1/2 teaspoons dried whole oregano
1 teaspoon dried whole dillweed
1 medium Juice of 1 lemon
1 large red cabbage

Preparation / Directions:

Cook spinach according to package directions; drain well, and stir in next 7 ingredients. Chill. Trim core end of cabbage to form a flat base. Cut a crosswise slice from the top, making it wide enough to remove about a fourth of the head; lift out enough inner leaves from the cabbage to form a shell about 1 inch thick. (Reserve slice and inner leaves of cabbage for use in other recipes.) Spoon dip into cavity of cabbage, and serve with an assortment of fresh vegetables.

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