“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

Ingredients

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.

Directions

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