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 
 

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