Kamaboko Dip

INGREDIENTS
2 Kamaboko or Uzumaki
8oz cream cheese, softened
8oz sour cream or creme fraiche
1 tsp kosher salt
½ tsp fresh cracked black pepper
Dash of Worcestershire
DIRECTIONS
1. Remove cream cheese from the refrigerator and let it sit at room temperature until softened (Approximately 30 minutes @ 75°F)2. Finely chop or grate the fishcake
3. Mix all of the ingredients together
4. Refrigerate until ready to serve
LEVELED UP
Everything Seasoning |
Garlic Chili Oil Crisp |
Wasabi Furikake |
![]() |
![]() |
![]() |