“This callaloo dip is my spin on the famous “spinach dip”. To make the tasty and delicious appetizer I used Jamaican callaloo with a blend of 3 different cheeses.” – Chef Noel Cunningham, Cuisine by Noel
1 bunch chopped callaloo or 1 can callaloo, drained
2 cups shredded mozzarella
2/3 cup parmesan cheese, grated
2oz cream cheese
2 large cloves garlic, minced
2/3 cup sour cream
Salt and pepper to taste
Preheat oven to 400 degrees F.
In a blender combine all ingredients and purée until combined. Pour into a casserole dish, top with remaining cheese and put to bake for 20 to 25 minutes.
Serve with chips or as a dip with double-fried plantain.
First published by Cooking Sense Magazine