Creamy Garlic Malunggay Dip

AJI-SHIO® Garlic Seasoning Mix


  • 7 pcs Glass Bottles with lid
  • 4 tbsp (60g) Butter, unsalted
  • 4 tbsp (40g) All-purpose flour
  • 1 1/2 cups (375ml) Whole Milk
  • 2 cups (80g), Malunggay Leaves
  • 3/4 tsp (6g) AJI-SHIO® Garlic Seasoning Mix
  • 1/4 cup (30g) Peanuts, ground


  1. STERILIZE. Place glass jars in a large pot of boiling water for 10 minutes then drain upside down on a clean towel to dry. Set aside.
  2. MELT. In a hot saucepan, place butter until melted. Stir in the flour and cooked until thick (paste type).
  3. ADD. Pour the milk gradually while continuously stirring as the sauce thickens then bring to boil. Add malunggay leaves, AJI-SHIO® Garlic Seasoning Mix and ground peanuts. Mix well.
  4. COOL DOWN. Remove from the heat to cool down then pour over sterilized bottle. Keep refrigerated.
  5. SERVE. Serve with a slice of bread or plain cookies.

Cooking Tips

Use coarsely ground peanuts to add a depth of texture to the dip.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: Makes 2 bottles at 295 grams or 7 bottles at 80-85 grams ajinomoto size  Serving size: 1 bottle (80g) Creamy Garlic Malunggay Dip

Products Used

AJI-SHIO® Garlic Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Malunggay is a rich source of calcium – best for breastfeeding Moms.


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