Chefs at Home:  Kangkong and Banana Blossom Cheese Dip

Chefs at Home: Kangkong and Banana Blossom Cheese Dip

Yield: 4


  • 1 medium (about 180 grams) banana blossoms (puso ng saging), tough outer layers removed
  • 1/2 bar (110 grams) cream cheese, softened
  • 1/2 cup cheddar cheese, grated
  • 1/4 cup sour cream
  • 1 teaspoon garlic, minced
  • 1 1/2 cups kangkong (water spinach) leaves, blanched, squeezed, and chopped
  • Salt
  • 1/4 cup cheese, grated (quickmelt or mozzarella)
  • toasted bread


  1. Slice banana blossom in half. Boil in water for 3 to 4 minutes or until tender. Chop into 1-inch pieces. Set aside.
  2. Combine cream cheese, Cheddar cheese, sour cream, and garlic in a mixing bowl. Using an electric hand mixer or a wooden spoon, blend mixture until smooth and creamy.
  3. Fold in banana blossoms and kangkong. Season with salt and pepper. Mix well.
  4. Butter a 2-cup capacity baking dish. Pour mixture into the baking dish. Top with grated melting cheese.
  5. Broil under a turbo broiler or in a preheated oven at 350ºF for 15 to 20 minutes or until cheese has melted and the top is lightly browned.
  6. Serve with grilled or toasted bread slices.


Recipe by Manny Montala of Kawaling Pinoy

Leave a comment

Please note: comments must be approved before they are published.