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Add a photoServings: 1
Ingredients
- 1 lrg Purple cabbage
- 1/2 c. Mayonnaise
- 1Â 1/3 c. Lowfat sour cream
- 1 can Sliced water chestnuts, liquid removed & minced (8 ounce)
- 1/3 c. Sliced green onions
- 1 tsp Lemon juice
- 3/4 tsp Seasoned salt
- 1/2 tsp Dry dillweed
- 1 pkt Frzn minced spinach, thawed and well-liquid removed (10z)
- Â Â Crackers and fresh vegetables
Directions
- Slice off core end of cabbage to create a flat base. Fold back several outer leaves of cabbage. Cut a crosswise slice from top of cabbage. Cut out inner part of cabbage to create a "bowl" for dip. Set aside. In a mixing bowl, blend mayonnaise and lowfat sour cream. Stir in water chestnuts, green onions, lemon juice, salt and dillweed. Squeeze excess moisture from spinach and add in to dip. Spoon into cabbage "bowl". Serve with crackers and fresh vegetables.
- Yield: 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2731g | |
| Calories 3057 | |
| Calories from Fat 1438 | 47% |
| Total Fat 163.24g | 204% |
| Saturated Fat 49.97g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 3193mg | 133% |
| Potassium 5778mg | 165% |
| Total Carbs 367.56g | 98% |
| Dietary Fiber 62.2g | 207% |
| Sugars 43.91g | 29% |
| Protein 65.04g | 104% |
