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Home Cooking with Foodland: Episode 20

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

Ingredients and Instructions (Serves 4):

Kamaboko Dip


  • 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


  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


  • 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


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

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