A delicious Hawaiian party dip for your next luau or tropical get-together, where kamaboko (Japanese fishcake) is the star along with green onions and dashi. The perfect accompaniment to potato chips!
Today I am sharing one of my favorite Hawaiian party dips and I couldn’t be more excited. I first have to give credit to Auntie Leona, who has been making Kamaboko Dip for us whenever we visit Oahu for, oh, since I can remember? This dish always has to make an appearance when we’re there, or else my brother would never forgive Auntie.
Now, my kane and wahine, this is so simple to make. The hardest part will be tracking down some of the ingredients, but I’ve included links to buy the tricky ones and easy substitutions for others so you have absolutely no excuse not to go into your kitchen and make Kamaboko Dip right this instant (or in two days when your Amazon Prime order shows up at your door.) Plus, I’m sharing this recipe a full TWO WEEKS before Super Bowl which means it better be making an appearance in front of the TV on game day (along with these Bacon Wrapped Stuffed Dates, this Caramelized Fennel, White Bean & Gruyere Dip, this Mango Salsa and this Pastrami Pizza.) Just saying.
Did I mention this dip is also pretty darn healthy? Whoa whoa, let me back up a bit. The original Kamaboko Dip recipe, like “Auntie’s version,” is not exactly what we would classify as “healthy” (hello sour cream and mayonnaise!) And if you could care less about your Super Bowl Sunday being “healthy,” then by all means go for the full-fledged version (which I also tell you how to do here), but this blog is all about balance, right? I took the liberty of taking the original recipe and tweaking it just a leeeetle bit to make us feel slightly less guilty for consuming it all in one sitting using Maui onion potato chips as a vehicle from bowl to mouth. Oh, is that just me? You can tell I really love this dip.
So, although you may not recognize all of the ingredients, the list is short and simple: Greek yogurt, a tiiiiiny bit of mayo, kamaboko (fishcake), dashi powder and green onions. Shred up the kamaboko, chop up the green onions, throw everything together in a bowl and we’re ready before the National Anthem has even been sung.
Even though we’ve “healthied” this recipe up a bit, it still tastes absolutely amazing (if the rate at which the fiancé and I ate it is any indication.) You really cannot tell that we’ve used mostly Greek yogurt instead of the standard version of half sour cream and half mayonnaise. There’s a slight sweetness from the kamaboko, the tartness from the yogurt, and the combined flavor of the green onions and dashi that make this Kamaboko Dip the perfectly balanced, healthy party dish. And, although it is delicious with plenty of healthy “dipper” options (vegetables, pretzels, pita bread or chips, etc.) please, please, please do me a favor and at least give the Maui onion potato chips a shot. You won’t be sorry, even if you have to do a few extra lunges the next day.
Happy Sunday my friends! Aloha!
A classic Hawaiian party dip, serve it as an appetizer or side dish at your next luau or tropical get-together!
- 2 green onions, chopped (both green and white parts)
- 1 dashi powder packet
- 8 ounces kamaboko, shredded You can use imitation crabmeat if you can't find kamaboko.
- 1 cup nonfat plain Greek yogurt
- 1/2 cup mayonnaise
Combine all ingredients in a bowl. Stir to combine. For best results, let dip sit for about a half hour before serving. Serve with crudites, pita chips, tortilla chips or Maui onion potato chips (the best!)