Chili Crisp Kamaboko Dip

Chili Crisp Kamaboko Dip


  • Kamaboko or Uzumaki 
  • 8oz cream cheese, softened 
  • 8oz sour cream 
  • 2 Tbsp - Chili Oil with Crunch Garlic (Recommended S&B Chili Oil with Crunchy Garlic)
  • 1/2 cup - Sliced Green Onions 




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 


      Everything Seasoning

       Garlic Chili Oil Crisp 

      Wasabi Furikake