Kesong Puti & Malunggay Dip
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 medium white onion, chopped
  • 1 cup malunggay leaves/ Moringa Leaves
  • ¼ cup evaporated milk
  • 1 tbsp hot sauce {optional}
  • ½ cup Kesong Puti/ Native White Cheese
  • 1 cup Perfect Italiano Pizza Plus Cheese or 1 cup Mozzarella Cheese
  • salt and ground pepper to taste
  1. Preheat oven to 350. In a medium pan, heat oil over medium heat.
  2. Add garlic and onion and saute until onion becomes translucent and the garlic a little brown on the
  3. edges. Add Malunggay leaves and cook for about 30 sec.
  4. Transfer to a bowl and set aside.
  5. On the same pan, warm milk over high heat. Whisk in Kesong Puti and ¾ of your cheese mixture.
  6. Pour in your Malunggay mixture.
  7. Stir to combine, season with salt and pepper to taste.
  8. Pour into a shallow baking dish and sprinkle the remaining cheese mixture on top.
  9. Bake until bubbly and golden brown.
  10. Serve hot with the Garlic Oregano Toast
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.
Recipe by The Peach Kitchen at