Callaloo Dip with Taro Chips

Ingredients

• 1 pound Callaloo
• 1 can Coconut Milk
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Thyme
• 1/4 small Scotch Bonnet Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 bag Taro Chips

Instructions

1. 1If using frozen callaloo, thaw it completely. Chop the callaloo if using fresh.
2. 2In a pot, sauté the onion and garlic until softened.
3. 3Add the callaloo, coconut milk, thyme, Scotch bonnet pepper (if using), salt, and black pepper.
4. 4Bring to a simmer and cook for 25-30 minutes, or until the callaloo is tender.
5. 5Use an immersion blender or transfer to a regular blender to blend the mixture until smooth.
6. 6Serve the callaloo dip warm or at room temperature with taro chips.

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