Join Chef Keoni in his home kitchen as he demonstrates how to make Kamaboko Dip and warm Crab Artichoke Dip.

Visit Foodland.com/home-cooking-with-foodland to learn more.

Ingredients and Instructions (Serves 4):

Kamaboko Dip

Ingredients:
• 1 block kamaboko
• 3/4 cup mayonnaise
• 1/2 cup cream cheese, softened
• 1/4 cup thinly sliced green onions
• 1/4 cup water chestnuts, chopped
• 1/4 teaspoon hondashi powder
• Optional: furikake, to taste

Directions:
1. Grate the kamaboko using a box grater on the finest setting.
2. Combine the rest of the ingredients and refrigerate.
3. Serve with Ritz crackers.

Warm Crab Artichoke Dip

Ingredients:
• 1 can artichoke hearts, chopped (not marinated)
• 1 (6) oz pouch lump crab meat, or imitation crab, shredded
• 2 cups mayonnaise
• 1 cup freshly grated parmesan
• 1 cup onion, finely sliced
• 1 tablespoon chopped parsley
• 1 pinch salt
• 1 pinch or a few grinds of pepper
• 2 lemon wedges
• 1 baguette, sliced 1/4 inch

Directions:
1. Combine all the ingredients except the lemon and baguette. Mix well.
2. Place in an oven proof casserole dish and bake at 350 degrees for 20 minutes or until golden and bubbling.
3. Remove and squeeze lemon over the dip.
4. Serve with baguette slices.

Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.