“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
Cheesy Callaloo Dip
Course: Side Dish
- 1 bunch chopped callaloo or 1 can callaloo drained
- 2 cups shredded mozzarella
- 2/3 cup parmesan cheese grated
- 2 oz 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.