1 (10 oz.) pkg. frozen chopped spinach
2/3 c. sour cream
2/3 c. mayonnaise
1/3 c. chopped green onion
1/2 tsp. herb seasoned salt
1/2 tsp. dried whole oregano
1/4 tsp. dried whole dill weed
1 tsp. lemon juice
1 lg. cabbage

Cook spinach according to package directions; drain well and stir in all remaining ingredients except cabbage. Chill mixture.

Trim core end of cabbage to form a flat base. Fold back several outer leaves of cabbage. Cut a crosswise slice from the top making it wide enough to remove about 1/4 of the head. Remove any remaining cabbage pieces forming a shell about 1 1/2 inches deep.

Spoon dip into cabbage shell and serve with an assortment of fresh vegetables or crackers. This is also delicious served in a shell formed from a whole loaf of fresh baked bread.