Serves: 4 people as appetizer
1/2 container cream cheese
3-4 ounces grated Edam cheese (any grated cheese would work, more or less to taste)
3 TBS butter or coconut oil, divided
1-2 cups diced callaloo
2 cups ackee, seeds removed
2 Roma tomatoes, seeded/diced
1 small onion, diced
3 cloves garlic, chopped finely
2 scallions, diced
Salt, black pepper and red pepper sauce to taste
Tortilla chips, crackers or sliced veg to dip
1. Boil ackee for 15 min, drain, set aside.
2. Sauté onion, garlic, scallion and tomato in 1 tbs butter or coconut oil for 3-4 minutes, or until all seasonings are soft in large pan. Be careful to not let your garlic brown.
3. Add callaloo, sauté for 3-4 minutes.
4. Add ackee, sauté for additional 2-3 minutes, breaking up ackee as you are stirring. Add salt, pepper and hot sauce. I find ackee needs more salt than you would think. Set aside and allow to cool slightly.
5. Blend about half to three quarters (more for a smoother, creamier dip, less for a chunkier dip) of your ackee/callaloo mixture in blender (I used Magic Bullet) with a splash of water or milk, the cream cheese and little butter.
6. Add puréed mixture back to the pan with remaining ackee/callaloo. Mix thoroughly and taste, adjust seasoning as needed.
7. Sprinkle grated cheese over the top of everything. Either broil for a few minutes, until cheese/dip is bubbly or put a lid on top and warm thoroughly on stove top (that’s what I did as I don’t have an oven).
8. Allow to cool slightly and enjoy with desired dippers! I served mine with tortilla chips and sliced cucumber.
Submitted by Jess Lenchitsky!