CREAMY CALLALOO DIP ft College Boy Jesse

Made for College Boy Jesse and his wife Curlene


1 bundle callaloo bush

1 onion, peeled and diced

4 – 5 garlic cloves, minced

1 medium sweet pepper, seeded and diced

½ tsp red pepper flakes

2 tbsp oil

3 tbsp Hellmann’s Real Mayonnaise

8 oz cream cheese

¾ cup coconut milk powder

Salt and black pepper to taste

½ cup grated Parmesan cheese


  1. Remove the leaves from the callaloo bush and cut the leaves into thin strips.
  2. In a medium saucepan, heat the oil over medium – high heat. Add the onions, garlic and sweet peppers. Cook for 1 minute until a little tender. Stir to combine and cook for a few minutes, ensuring the garlic does not burn.
  3. Add the dasheen bush leaves and mix into the vegetables. Let cook for a few minutes until the leaves have wilted. Stir occasionally. Add the red pepper flakes and a little salt and pepper.
    Taste and adjust seasoning. Remove from heat and allow to cool.
  4. Preheat oven to 375 degrees F.
  5. In another bowl, mix together the cream cheese, Hellmann’s Mayonnaise, parmesan cheese. Mix in the coconut milk powder and the red pepper flakes.
  6. Add the cooled dasheen bush mixture and mix thoroughly.
  7. Spray a baking dish lightly with cooking spray. Place the mixture in dish. Bake in the preheated oven for 20 – 25 minutes or until the mixture is bubbling and golden brown.
  8. Remove the dip from the oven and serve immediately. Perfect with chips, toasted bread or vegetables.

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