Ingredients:
2 Cups Of Finely Chopped Green Spinach
5 Tablespoons Of Sweet Chinese Chili Sauce
1 Cup Of Chopped Bok Choy Chinese Cabbage
1 Cup Of Kewpie Soy Mayonnaise
1 Cup Of Light Sour Cream
1 Teaspoon Of Finely Ground Table Salt
1/3 Cup Of Finely Chopped Spring Onion
3 Tablespoons Of Bombay Foods Coriander Powder
1 Tablespoon Of Olive & Canola Blended Cooking Oil
1 Round Sourdough Bread Loaf
Information:
Serving Size 6
269 Calories Per Serving
19 Grams Of Fat
Cooking Directions:
Get ready for a hot and spicy spinach dip recipe Asian style. The first step to this recipe is you will want to thoroughly wash your spinach and bok choy. Make sure you drain it well, and cut the stems off of the Chinese cabbage. Next take out a large cooking skillet, add in the cooking oil, heat over medium high, then saute the spinach and bok choy. This should take about 5 minutes to complete. Remember you want these ingredients tender and limp, not sauteed brown or crispy. Once you are done there, remove the skillet from the burner, and empty the ingredients into a large mixing bowl. Once done there, add into the mixing bowl the chopped spring onions, sweet Chinese chili sauce, soy mayonnaise, sour cream, table salt, and coriander powder. Using a mixing spoon, really mix up these ingredients as well as you can, you want an even consistent mixture throughout. Next take out a food processor, and add into it the ingredients from the mixing bowl, and pulse it a couple of times, or until the dip is creamy. Empty the food processor contents into a Tupperware bowl, being sure to scrape the sides, so you don't waste any of these tasty ingredients. Then tightly seal the dip, and refrigerate for about three to four hours. Once the dip has chilled, and the ingredients have really saturated the flavor, you can remove it from the refrigerator. Finally take a sharp serrated kitchen knife, and cut off the top of the round sourdough bread loaf, and then hollow it out, making sure the walls are thick enough to hold the dip without leaking. Next spoon in the spinach dip, leveling it off at the top. Use the excess bread pieces for dipping, or serve with Asian summer rolls, grilled meats, or even spread it over steamed rice. I served this to some friends, along with some chilled bottles of Tsingtao Beer and fresh lime slices.
