Spicy Asian Spinach Dip
This zesty dip originated from a happy accident using bok choy instead of spinach. It combines sweet chilli sour cream with mayonnaise, sautéed bok choy, spring onions and fresh coriander for a punchy flavour. The mixture is blended until smooth, then chilled to thicken. It's ideal for scooping up with pieces of sourdough bread, optionally served in a hollowed-out loaf.
Ingredients
- 1 cup sweet chili light sour cream
- 1 cup bok choy
- 1 cup mayonnaise
- 1/3 cup spring onion
- 3 tablespoons coriander
- 1 tablespoon cooking oil
- sourdough bread (optional)
Method
- Rinse the bok choy, then chop it, removing the stems.
- Cook the chopped bok choy in oil until it softens completely and loses its crispness, which takes about 5 mins.
- Finely chop the spring onions.
- Chop the fresh coriander.
- Combine the onions, cooked bok choy, sour cream, mayonnaise and coriander in a bowl. Blend them together using an immersion blender or a food processor.
- Refrigerate the dip for 1 hour, as chilling gives it a thicker consistency. It can be served immediately but may be slightly runny.
- Transfer the dip to a hollowed sourdough loaf if desired, and offer bread pieces for dipping.
Nutrition (per serving)
Sodium377300 mg
Recipe details
CategoryAsian
AuthorKrabKokonas
