Spicy Asian "spinach" Dip

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!

• Ready In: 15 mins
• Serves: 5-10
• Yields: 2 1/2 cups

Ingredients

• 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).