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Nutrition Facts
Serving Size 1 (116g) Recipe makes 5 servings
Calories 273
Calories from Fat 210		(76%)
Amount Per Serving		%DV
	Total Fat 23.3g	35%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 10.2g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 377mg		15%
Potassium 158mg		4%
Total Carbohydrate 15.3g		5%
	Dietary Fiber 0.3g	1%
	Sugars 3.4g
Protein 2.4g		4%
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Spicy Asian "spinach" Dip

Recipe #292558 | 15 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: KrabKokonas
Mar 19, 2008

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!

SERVES 5 -10 , 2 1/2 cups (change servings and units)

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).

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Featured Reviews for This Recipe

From: Chef #1142281

On Jan 24, 2009

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

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