Description
This Cream Cheese Dip with Spicy Pollock Roe, also known as Mentai Cheese Dip, is a quick and flavorful appetizer combining creamy softened cream cheese with the spicy, savory kick of mentaiko. Perfectly balanced with lemon juice and seasoned with salt and pepper, it’s an easy-to-make dip that pairs wonderfully with crackers, vegetable sticks, or bread.
Ingredients
Scale
Cream Cheese Mixture
- 100 g cream cheese, softened
- 2 tsp milk
- 2 tsp lemon juice
- Salt, to taste
- Black pepper, to taste
Spicy Pollock Roe
- 80 g mentaiko (spicy pollock roe), sac removed
Garnish (Optional)
- Finely chopped spring onions
Instructions
- Soften and Mix Cream Cheese: Place the softened cream cheese in a bowl and mix until it becomes smooth and thick, creating a creamy base for the dip.
- Add Milk and Lemon Juice: Incorporate the milk and lemon juice into the cream cheese, stirring well until all the ingredients are fully combined, ensuring a smooth consistency with a slight tang.
- Add Mentaiko: Fold in the mentaiko (spicy pollock roe) and mix thoroughly so the roe is evenly distributed throughout the dip, infusing it with its signature spicy flavor.
- Season the Dip: Season with salt and black pepper to taste, mixing well again to balance the flavors perfectly.
- Garnish: Transfer the dip to a serving bowl and sprinkle finely chopped spring onions on top if desired, adding a fresh and mild onion flavor.
- Serve: Serve the dip chilled or at room temperature with crackers, vegetable sticks, or bread for a delicious appetizer or snack.
Notes
- For a smoother texture, you can briefly blend the mixture using a hand blender.
- The dip can be refrigerated for up to 2 days; bring it to room temperature before serving for best flavor.
- Mentaiko can be substituted with appropriate spicy cod roe if unavailable.
- Adjust the amount of lemon juice and seasoning based on your taste preferences.
- This dip pairs well with cucumber slices, carrots, or toasted baguette slices.
