Cheesy Kangkong Dip

I love cheesy dips! One that I would normally buy from grocery is the spinach dip. Of course, homemade is always better than store bought so here’s my own version using a veggie that you are all familiar with — kangkong (water spinach). Yep, you can use it for something else other than sinigang 😊

3 cups kangkong ‘leaves’ (use leaves only but don’t discard the stem, you can use it for other dishes)
1 small carrots chopped finely
125g (half block) cream cheese
1/4 cup mayonnaise (Japanese style – Kewpie)
1/4 cup grated cheddar cheese
1 tablespoon condensed milk
1 teaspoon onion powder
1 teaspoon onion flakes for topping (optional)
A pinch of salt

How To Make:
✩ Wash kangkong thoroughly and steam for about 3 minutes. (note: best to use chinese kangkong)
✩ Remove kangkong from heat and place in ice cold water to prevent further cooking. Drain and squeeze to take out juices. Once most of the liquid is removed, gather leaves and chop into smaller pieces. Place in a bowl.
✩Put the rest of the ingredients making sure everything is mixed in properly.
✩Adjust taste by adding a pinch of salt. Top with onion flakes.

This recipe also works well as spread for crackers or toast. Hope you enjoy!

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