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Kamaboko dip in a tan bowl with ritz crackers and celery on the side

Simple Kamaboko Dip

Kamaboko dip is Hawaii’s classic potluck dish that combines Japanese fish cake with cream cheese, mayonnaise, and water chestnuts.
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Prep Time 15 minutes
Rest in fridge time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Hawaiian
Ingredients Method

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

Method
 

  1. 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.
  2. Add the cream cheese, mayonnaise, and heavy cream to a medium bowl and whisk together until smooth.
    Mixed cream cheese, mayo and heavy cream
  3. Finely mince the kamaboko, roughly chop the water chestnuts, and slice the scallions into thin rounds
  4. Add all ingredients (kamaboko, cream cheese, mayonnaise, heavy cream, water chestnuts, scallions, and dashi powder) to a medium bowl.
    Ingredients before being mixed
  5. Mix until combined.
    Ingredients after being mixed
  6. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to let the flavors meld.
  7. 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.