Kesong Puti & Malunggay Dip

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★★★★★

5 from 4 reviews

Author: The Peach Kitchen

Ingredients

Scale

2 tbsp olive oil
2 cloves garlic, minced
1 medium white onion, chopped
1 cup malunggay leaves/ Moringa Leaves
1/4 cup evaporated milk
1 tbsp hot sauce {optional}
1/2 cup Kesong Puti/ Native White Cheese
1 cup Perfect Italiano Pizza Plus Cheese or 1 cup Mozzarella Cheese
salt and ground pepper to taste

Instructions

Preheat oven to 350. In a medium pan, heat oil over medium heat.
Add garlic and onion and saute until onion becomes translucent and the garlic a little brown on the
edges. Add Malunggay leaves and cook for about 30 sec.
Transfer to a bowl and set aside.
On the same pan, warm milk over high heat. Whisk in Kesong Puti and 3/4 of your cheese mixture.
Pour in your Malunggay mixture.
Stir to combine, season with salt and pepper to taste.
Pour into a shallow baking dish and sprinkle the remaining cheese mixture on top.
Bake until bubbly and golden brown.
Serve hot with the Garlic Oregano Toast

Notes

I prefer Perfect Italiano Pizza Plus because it’s already a mixture of three cheeses: Cheddar, Parmesan, Mozzarella. You can also play with the ingredients and put in your own mixture of cheese. Kesong Puti melts quickly but it would be nice if you use quick-melting cheese to go with it as well for a more gooey dip.

Find it online: https://www.thepeachkitchen.com/2013/05/kesong-puti-malunggay-dip-garlic-oregano-toasts/