Simple Kamaboko Dip
Kamaboko dip is Hawaii’s classic potluck dish that combines Japanese fish cake with cream cheese, mayonnaise, and water chestnuts.
Ingredients
- 6 oz kamaboko
- ⅓ cup cream cheese softened to room temperature
- ⅓ cup mayonnaise preferably Best Food or Hellman's brand
- 1 tbsp heavy cream
- ⅓ cup water chestnuts roughly chopped
- ⅓ cup scallion sliced into thin rounds
- ¼ tsp dashi powder
Instructions
- Remove the cream cheese from the fridge and let it come to room temperature. To speed up the process, microwave it for 20-30 seconds.
- Add the cream cheese, mayonnaise, and heavy cream to a medium bowl and whisk together until smooth.
- Finely mince the kamaboko, roughly chop the water chestnuts, and slice the scallions into thin rounds
- Add all ingredients (kamaboko, cream cheese, mayonnaise, heavy cream, water chestnuts, scallions, and dashi powder) to a medium bowl.
- Mix until combined.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to let the flavors meld.
- Once chilled, enjoy with Ritz crackers. You can also serve the dip with other crackers, with chips, or with vegetable crudités such as celery, carrots and tomatoes.