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Bring salted water to a boil in a pot over medium heat. Blanche the spinach/kangkong leaves for a few seconds. Strain and squeeze out as much liquid as possible and chop. Make enough to fill 1½ cups. Set aside.
Heat a non-stick pan over medium heat and melt the butter. Saute the garlic and blanched spinach/kangkong leaves in the butter for a few minutes. Add the water and cream and bring to a boil. Simmer for about 2 minutes.
Add the blue cheese and ¼ cup of mozzarella. Mix until melted through and everything is well combined. Season with salt and vinegar.
Transfer the dip into an oven-safe dish and top with the remaining mozzarella. Broil/bake at 180 degrees Celsius until the cheese is melted and bubbly.
Slice the pandesal into even slices and bake at 180 degrees Celsius until golden and crisp. Serve with the dip.
Ingredients
Directions
Bring salted water to a boil in a pot over medium heat. Blanche the spinach/kangkong leaves for a few seconds. Strain and squeeze out as much liquid as possible and chop. Make enough to fill 1½ cups. Set aside.
Heat a non-stick pan over medium heat and melt the butter. Saute the garlic and blanched spinach/kangkong leaves in the butter for a few minutes. Add the water and cream and bring to a boil. Simmer for about 2 minutes.
Add the blue cheese and ¼ cup of mozzarella. Mix until melted through and everything is well combined. Season with salt and vinegar.
Transfer the dip into an oven-safe dish and top with the remaining mozzarella. Broil/bake at 180 degrees Celsius until the cheese is melted and bubbly.
Slice the pandesal into even slices and bake at 180 degrees Celsius until golden and crisp. Serve with the dip.
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