“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
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Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.
He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.
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