Submitted by June Yasuhara
Kamaboko dip is a must at every family gathering. It’s a creamy dip with a little bit of crunch.
I have 8 nieces and nephews and they all look forward to this dip. I usually make 4 batches for it to last through dinner and enough so many can take home as leftovers.
It takes minimal time to make and no cooking is involved. What I love about this dish is it keeps really well and I typically make it the night before my event. It can be made right before you serve it as well, but I think it tastes better when the ingredients have time to mingle together!
Around the holidays, the pink blocks of kamaboko also comes in green. Sometimes I mix them up to make it a Christmas theme. Our family accompanies the dip with Ritz crackers.
Kamaboko Dip Ingredients
- 2 slabs kamaboko (fishcake) – 6 ounces each
- 2/3 cup mayonnaise
- 1 can water chestnuts (sliced)
- 1/4 tsp. garlic salt
- 1 Tablespoon grated onion
- 2 green onions, finely chopped
Prepare Kamaboko Dip or Spread:
- Chop kamaboko in small food processor
- Chop water chestnuts in food processor
- Place both in bowl
- In seperate bowl, mix mayonnaise, grated onion and garlic salt
- Pour mayo mixture into kamaboko and water chestnut mix
- Add green onions before serving
Enjoy!
