Warm Kangkong and Mushroom Cheese Dip
|2||tbsp||MAGNOLIA GOLD BUTTER|
|100||grams||button mushroom, sliced|
|2||tbsp||MAGNOLIA ALL PURPOSE FLOUR|
|100||grams||button mushrooms, sliced|
|1 (250 mL)||pack||MAGNOLIA ALL-PURPOSE CREAM|
|200||grams||kangkong leaves, blanched then chopped|
|1 (185 g)||pack||MAGNOLIA QUICKMELT CHEESE|
|iodized fine salt and pepper to taste|
|baguette slices, toasted|
1. Melt butter with oil in a large heavy pot over medium heat. Add onions, garlic and mushrooms. Sauté for about 6 minutes until onions are tender. Add flour and stir for 2 minutes.
2. Gradually add and whisk in stock and cream. Bring to boil while whisking constantly. Stir frequently and cook for about 2 minutes until mixture thickens. Remove from the heat.
3. Add kangkong, cheese and cayenne. Season with salt and pepper.
4. Transfer dip to serving bowl and serve warm with toasted baguette slices.