A hollowed out cabbage makes a bright serving piece for this creamy spinach dip. “I found the recipe in a cookbook, and I receive many compliments whenever I serve it to company,” shares Patricia Johnson of Kingfield, Maine.
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- 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
- 1/2 cup chopped green onions
- 1/2 cup minced fresh parsley
- 2 teaspoons lemon juice
- 1/2 teaspoon dill weed
- Assorted fresh vegetables
- Gently peel back outer leaves of cabbage. Slice 1/2 in. 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).
- 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. Yield: 3 cups.
Originally published as Spinach Dip in Red Cabbage in Simple & Delicious May/June 2006, p30
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Reviewed Oct. 14, 2010
"Besides looking very pretty, this would be good at any party and you can use other veggies to hollow out like baby pumpkins for the Holidays, very good!"