Spam, the iconic canned meat, has long had a cult following, and this playful dip is a testament to its versatility and flavor. In just 15 minutes, you can create a creamy, savory spread that will surprise and delight your guests at any gathering.
The recipe begins by pan-frying diced Spam until it turns golden and crisp, providing a crunchy and salty garnish. The rest of the Spam cubes are then blended with cream cheese and a splash of low-sodium soy sauce to create a smooth and balanced base for the dip. A cornstarch slurry is added to ensure the perfect scoopable consistency, making it ideal for spreading on crackers or dipping with chips.
To elevate the flavors even further, furikake, a Japanese seasoning blend of seaweed and sesame seeds, is sprinkled over the top, adding a nutty and briny layer. The crispy Spam garnish provides a contrast to the silky base, while the real surprise comes from serving the dip with bread-and-butter pickles. The sweet and tangy bite of the pickles cuts through the richness of the dip, creating a harmonious balance of flavors in each bite.
Whether you’re a long-time Spam aficionado or trying it for the first time, this dip is sure to impress with its savory and nostalgic taste. And with a quick preparation time and minimal ingredients, it’s the perfect last-minute dish to bring to any party or gathering.
If you’re looking to achieve the perfect crispiness for the Spam, pat it dry with paper towels to remove excess moisture before pan-frying it in a small amount of fat over medium-high heat. Make sure to cook the cubes in a single layer and avoid overcrowding the pan to ensure they develop a crisp crust on all sides.
In case your dip turns out too thick or too loose, you can easily adjust the consistency. For a thick dip, add a small splash of liquid from the recipe to thin it out without diluting the flavor. If the dip is too runny, chill it to firm up and add more of the base ingredient to give it body. Remember to add wet toppings and mix-ins just before serving to prevent the dip from becoming watery.
When making this dip, consider using low-sodium Spam if you’re watching your sodium intake. Additionally, allow the dip to soften at room temperature before serving if it firms up in the fridge. And don’t rush the food processor – let it run for a few minutes to achieve an ultra-smooth texture.
This delicious recipe was developed by Travis Milton, and the text was written by Andee Gosnell. So why not give this Spam dip a try at your next gathering and surprise your guests with its irresistible flavors and creamy texture.
