Spicy Asian "spinach" Dip

KrabKokonas's Note:

This recipe was born of a mistake when my brother bought bok choi instead of spinach for a spinach dip. And a lucky mistake it was! This dip is an easy, quick and excellent alternative to spinach dip for those who like a little extra flavour and zing. Prep time does not include chilling time. A couple tips - I bought Pauls, an Australian brand of sweet chili sour cream and it was fantastic. If you can't find sweet chili sour cream, you might try adding a couple tblsp of sweet chili sauce (this will add a more garlicky note, though) or some chopped, dried sweet chilis. I haven't tried these ideas, so if you do, please be sure to leave your comments in a review!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 5-10

Yield: 2.5 cups

• 1 cup sweet chili light sour cream
• 1 cup bok choy
• 1 cup mayonnaise
• 1⁄3; cup spring onion
• 3 tablespoons coriander
• 1 tablespoon cooking oil
• sourdough bread (optional)

Directions:

1. Wash the bok choi and chop it, discarding the stems.
2. Sauté bok choi in cooking oil until it is limp and had lost all of its crunch (about 5 mins).
3. Chop spring onions.
4. Chop coriander.
5. Put onions, bok choi, sour cream, mayonnaise and coriander into a bowl and mix, preferably with an immersion mixer or in a food processor.
6. Chill for 1 hour as texture will become thicker (I served it right away once and it was still good but a bit soupy).
7. Pour into hollowed out sourdough bread bowl and serve with bread pieces for dipping (optional).

Reviews

[Chef #1142281]

I made it with low-fat sour cream and "A Taste of Thai Garlic Chili Pepper Sauce" (and dried corriander). It was tasty but a little lack-luster so I added more garlic powder and fresh ground pepper. Now it's 5 stars! It does have a little kick and is great with bread