Chinese Water Spinach And Crab Dip

• 1 bunch of water spinach, leaves only
• 4 ounces crab meat (or artificial crab meat, thawed and finely chopped)
• 1 can water chestnuts, coarsely chopped
• 1 bunch scallions, finely sliced
• 2 cloves garlic, pressed or mashed
• 1 tsp ginger, grated
• 8 ounces (1 pack) cream cheese, softened
• 1/4 cup grated muenster cheese (or any mild, soft cheese)
• 1/4 cup sour cream
• 2 tbsp hoisin sauce (or oyster sauce)
• freshly ground white pepper to taste
• chili sauce to taste

1. 1. Preheat oven to 350 degrees F (175 degrees C).
2. 2. In a pot, boil ong choy leaves in water for 5-8 minutes until slightly soft, drain, and let cool.
3. 3. In a medium bowl, mix together remaining ingredients, reserving some cheese and scallions for topping.
4. 4. Once cool, squeeze out excess water from spinach using a cheese cloth or paper towel. Coarsely chop spinach and gently mix into remaining ingredients.
5. 3. Transfer the mixture to the baking dish. Top with cheese and scallions. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

water, crab meat, water chestnuts, scallions, garlic, ginger, pack, muenster cheese, sour cream, hoisin sauce, freshly ground white pepper, chili sauce

Taken from www.epicurious.com/recipes/member/views/chinese-water-spinach-and-crab-dip-50023024 (may not work)