Ingredients:
50 g blanched and chopped malunggay leaves**
50 g blanched and chopped spinach leaves**
¼ cup heavy cream
½ cup cream cheese, room temperature
¼ tsp ground white pepper
1 tsp onion powder
¼ tsp sea salt
140 g grated cheese, your choice – cheddar, mozzarella, gouda, parmesan
Procedure:
1. In a food processor bowl: Put in the blanched and chopped malunggay and spinach. Process to chop further.
2. Add in the heavy cream, cream cheese, ground pepper, onion powder and sea salt. Process until the mixture is smooth and well blended.
3. Spoon the mixture on to a bake proof dish and spread out evenly. Top with grated cheese and broil in the oven or an oven toasted until the cheese is hot and bubbly.
4. Serve with crostinis or warm toasted bread or crackers.
**Note: Blanching technique: Bring a pot of water to a boil. Add some sea salt and then blanch the malunggay & spinach leaves for no more than 30 seconds.
Immediately remove, drain & shock in a bowl of ice water.
Drain the blanched leaves & gently squeeze out excess water.
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I am seriously hoping to get down to trying this malunggay recipe out. For some reason, after juicing malunggay for weeks, I started having thoughts of not wanting anything to do with malunggay despite the nutritional benefits. Here’s hoping this malunggay & cheese dip recipe will redeem my taste buds attenuator.