3 (10oz) pkgs. frozen chopped spinach
1 cup chopped green onion
16oz. sour cream
2 cups mayonnaise
2 tsp. herb-seasoned salt
1 1/2 tsp. dried whole oregano
1 1/2 tsp. dried whole dill weed
Juice of 1 lemon
1 lg. head red cabbage

Cook spinach according to pkg. 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 forth of the head; then lift out enough inner leaves from the cabbage to form a shell about 1-inch thick. Spoon dip into cavity of cabbage.

Serve with assorted fresh vegetables.

Submitted by: Karen LaValley