Time needed: 45 minutes.

Makes: 4 servings

3 tablespoons butter
½ tablespoon garlic, minced
1 bunch spinach/kangkong leaves, blanched
¼ cup cream
¼ cup water
¼ cup blue cheese, chopped or crumbled
½ cup grated mozzarella cheese, divided
1 teaspoon vinegar
Salt, to taste

Pandesal Crostini:
8 pieces large pandesal


  1. Prepare kangkong/spinach

    Bring salted water to a boil in a pot over medium heat. Blanche the spinach/kangkong leaves for a few seconds. Strain and squeeze out as much liquid as possible and chop. Make enough to fill 1½ cups. Set aside.

  2. Saute and simmer

    Heat a non-stick pan over medium heat and melt the butter. Saute the garlic and blanched spinach/kangkong leaves in the butter for a few minutes. Add the water and cream and bring to a boil. Simmer for about 2 minutes.

  3. Add cheeses

    Add the blue cheese and ¼ cup of mozzarella. Mix until melted through and everything is well combined. Season with salt and vinegar.

  4. Broil

    Transfer the dip into an oven-safe dish and top with the remaining mozzarella. Broil/bake at 180 degrees Celsius until the cheese is melted and bubbly.

  5. Make crostini

    Slice the pandesal into even slices and bake at 180 degrees Celsius until golden and crisp. Serve with the dip.

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