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In The Marley Kitchen: Calloloo Artichoke Dip and Fall Back


Bread Dough: (or use one loaf of frozen bread dough, thawed) -2 3/4 - 3 cups all-purpose flour -2 1/2 tsp. active dry or instant yeast -1 tsp. fine salt -1 cup milk, warmed but not hot -2 Tbsp. vegetable oil or melted butter

Callaloo-Artichoke Dip: -4 cups loosely packed chopped callaloo -170 ml jar of marinated artichoke hearts, drained and coarsely chopped -8 oz. cream cheese, room temperature -1/4 cup sour cream -1/4 cup mayonnaise -2 cloves garlic, minced -1/2 scotch bonnet pepper, seeded and minced -1/4 cup freshly grated Parmesan cheese -1/2 cup mozzarella, shredded + more for topping -Salt and pepper

Add for serving: -1/4 cup mozzarella, shredded -Freshly ground pepper

DIRECTIONS -For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)

-Add two cups of the flour to a large bowl of the bowl of a stand mixer fitted with a kneading hook. Add salt and combine. Warm milk to lukewarm. Stir in yeast and let stand a few minutes. Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1/4 cup increments until a smooth dough forms. Knead until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

-Make Dip: Meanwhile, place fresh callaloo in a pot with 1/4 cup of water. Cover pot with lid and steam callaloo for a few minutes. Remove from heat, leave covered to cool. Drain callaloo well and add to a medium bowl.

-Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.

-Cutting/shaping dough: Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 16 pieces). Shape each piece into a ball by pinching the edges together underneath.

-Generously butter an 8-inch cast-iron skillet or any oven safe dish. Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover with plastic wrap and let rise until puffy, about 30 minutes.

-Pre-heat oven to 375° F. with rack in center of oven. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/Parmesan. Bake in the pre-heated oven for about 25 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.

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