Spicy Asian "Spinach" Dip

1. 1

   Wash the bok choi and chop it, discarding the stems.

2. 2

   Saute bok choi in cooking oil until it is limp and had lost all of its crunch (about 5 mins).

3. 3

   Chop spring onions.

4. 4

   Chop coriander.

5. 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. 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. 7

   Pour into hollowed out sourdough bread bowl and serve with bread pieces for dipping (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.