Artichoke Chaya Dip (vegetarian)

Yield: 4-6 servings as an appetizer 

2 tablespoons extra virgin olive oil 

1 shallot, thinly sliced 

1 clove garlic, minced 

2 cups Chaya leaves, chopped, boiled for 10 minutes, drained 

Salt and pepper to taste 

4 ounces cream cheese, room temperature 

1/2 cup mayonnaise 

1 scallion, thinly sliced on the bias  

1/2 cup Parmesan cheese, grated 

1 tablespoon lemon juice 

1/2 teaspoon Tabasco 

1/2 cup artichoke hearts, rough chopped 

1/4 cup panko breadcrumbs mixed with 1 tablespoon melted butter 

1. Preheat the oven to 375º. 
2. Heat a sauté pan over medium heat and add the olive oil. Gently sauté the shallot and garlic until aromatic, about 1 minute. Add the chaya. Season with salt and pepper to taste. 
3. Transfer the chaya mixture to a food processor and add the cream cheese. Puree until smooth.  
4. Transfer this mixture to a bowl and stir in the mayonnaise, scallions, lemon juice, Tabasco, artichoke hearts and half of the Parmesan cheese. Season to taste with salt and pepper. 
5. Pour this mixture into a small baking dish, and top with the bread crumbs and remaining Parmesan cheese. Bake until the dip is golden brown and bubbly, about 25 minutes. 
6. Serve with Smoked Paprika Pita Chips.