Spicy Asian "Spinach" Dip - cooking recipe

Ingredients

1 cup sweet chili light sour cream
1 cup bok choy
1 cup mayonnaise
1/3 cup spring onion
3 tablespoons coriander
1 tablespoon cooking oil
sourdough bread (optional)

Preparation

Wash the bok choi and chop it, discarding the stems.
Saute bok choi in cooking oil until it is limp and had lost all of its crunch (about 5 mins).
Chop spring onions.
Chop coriander.
Put onions, bok choi, sour cream, mayonnaise and coriander into a bowl and mix, preferably with an immersion mixer or in a food processor.
Chill for 1 hour as texture will become thicker (I served it right away once and it was still good but a bit soupy).
Pour into hollowed out sourdough bread bowl and serve with bread pieces for dipping (optional).