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Kangkong At Puso Ng Saging Dip

Yields6 ServingsTotal Time1 hr

Dip
 2 tbsp cooking oil
 2 tbsp unsalted butter
 3 tbsp garlicfinely chopped
 6 tbsp red onionsfinely chopped
 6 tbsp red bell pepperfinely chopped
 2 bundles kangkong leavesroughly chopped without the stems
 ½ cup puso ng sagingsliced in bite-sized pieces
 ½ cup all purpose cream
 ½ cup sour cream
 2 cups grated mozzarella
 1 cup kesong putisliced into cubes
 salt and pepper to taste
Pandesal Toast
 pandesal piecessliced into discs
 unsalted buttermelted
 garlic powder
 chopped parsley
 salt and pepper to taste
Dip
1

Place the pan on medium heat. Melt butter and add oil. Sauté red onions, garlic, red bell pepper, and puso nang saging until soft and tender.

2

Add the all-purpose cream and the sour cream then simmer before adding the kangkong. Simmer for about 3-5 minutes, season with salt and pepper, and take out from heat.

3

Pour the mixture in a baking pan or heatproof serving dish, mix in the kesong puti cubes and half the grated mozzarella cheese. Sprinkle the rest of the mozzarella cheese on top of the mixture and bake for about 30 minutes or until bubbly

4

Serve hot from the oven with the toasted pandesal slices on the side.

Pandesal Toast
5

Preheat oven to 160 degrees Celsius.

6

Take the melted butter, and mix in the parsley, garlic powder, salt, and pepper.

7

Brush both sides of the sliced pandesal with the melted butter mixture and place in a baking pan.

8

Bake or toast bread for about 10 minutes or until golden brown. Place bread on a cooling rack to cool and become crunchy.

Nutrition Facts

Servings 0