Tinapa Dip is made with tinapa flakes, a mixture of sour cream and cream cheese with a hint of calamansi. It's topped with crushed Skyflakes for that additional crunch.
What is Tinapa?
Tinapa is a smoked fish in the Philippines. It was a way to preserve fish when they are abundant during peak fishing season.
My dad grew up in a small fishing village in Laguna called Tadlac. Whenever we would visit there would be fishing nets all over the place drying for the next fish haul.
I would always smell fishy smoke when I walked around the house. My grandma would be in the back smoking her fish that has been brined and dried in the sun over a few days.
The smoker wasn't anything brand. Usually it would just be one of those huge empty cracker container over the fish. Her outdoor kitchen was always covered in soot as she always cooked with fire.
Tinapa is derived from the word "tapa" which are meats that are preserved either by drying in the sun or smoke or both.
In this recipe we are going to use tinapa in a dip format.
Ingredients for Tinapa Dip
These are the ingredients you will need to make it.
Tinapa Flakes - You can use pre-flaked Tinapa or flake your own. You will need about ½ cup of flakes.
Garlic - For flavor!
Olive Oil - We will use olive oil sauté the tinapa flakes with garlic to bring out the flavor.
Sour Cream - Gives a nice tart flavor.
Cream Cheese - For a creamy dip!
Mozzarella Cheese - This is going to add a little cheese pull to the dip.
Chives - For a little onion flavor. If you are growing it and have chive flowers use that too for garnish.
Cornichon - You can use cornichon, pickles or even relish.
Calamansi Juice - For a little bit of brightness.
SkyFlakes - This will give the dip a nice and crunchy top. I used cheese flavored ones, but you can use just regular sky flakes or another savory flavor.
How to Make The Dip
Here are step by step instructions on how to make the Tinapa Dip with photos.
Step 1 - In a small fry pan heat up a drizzle of olive oil. Once the pan is hot add ½ cup of Tinapa flakes and diced garlic.
Step 2. Cook for about 5-7 minutes on low to medium heat until the tinapa has browned and fragrant.
Step 3. Rough chop about 2 tablespoons of chives and ¼ cup of cornishon.
Step 4. Place 4 oz of sour cream, 4oz cream cheese, 6 oz shredded mozzarella, chives, cornichon, 1 tablespoon calamansi juice, 1 teaspoon ground pepper and cooked tinapa flakes in a food processor.
Step 5. Blend until smooth, just a few seconds.
Step 6. Drizzle some olive oil into either 3 small dishes or one large 1 quart baking dish. Spread the olive oil all over the bottoms and sides of the dishes.
Step 7. Before opening the sky flakes packet, crush them first with your hands.
Step 8. Scrape the Tinapa Dip into the prepared baking dishes.
Step 9. Top with crushed sky flakes. Place the baking dishes on a baking sheet and bake at 350F for 10 minutes until gooey.
How to Serve Tinapa Dip
Place the just baked Tinapa Dip on a serving board while still warm. Serve with your choice of crudités and more sky flakes crackers.
I served with just cucumbers and a variety of sky flakes flavors.
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Equipment
- Small Fry Pan
- 1 Quart Baking Dish or 3 small baking dishes about 4oz in size
Ingredients
- 3 Tablespoons Olive Oil
- 3 Cloves Garlic Peeled and diced
- ½ Cups Tinapa Flakes
- 2 Tablespoons Chopped Chives
- ¼ Cup Cornichon diced
- 4 oz Cream Cheese
- 4 oz Sour Cream
- 6 oz Shredded Mozzarella
- 1 Tablespoon Calamansi Juice
- 1 Teaspoon Ground Pepper
- 3 Packets Skyflakes Cheese Flavored Crackers Crushed, plus more for serving
- Variety of crudités for serving
Instructions
- Preheat your oven to 350F.
- Heat a drizzle of olive oil in a small fry pan over low heat until shimmering. Add the chopped 3 cloves of garlic and ½ cups of Tinapa flakes. Cook for about 5-7 minutes on low to medium heat until the tinapa has browned and fragrant.
- Rough chop about 2 tablespoons of chives and ¼ cup of cornichon.
- Place 4 oz of sour cream, 4oz cream cheese, 6 oz shredded mozzarella, 2 tablespoons chives, ¼ cup cornichon, 1 tablespoon calamansi juice, 1 teaspoon ground pepper and cooked tinapa flakes in a food processor.
- Blend until smooth, just a few seconds.
- Drizzle some olive oil into either 3 small dishes or one large 1 quart baking dish.
- Crush Skyflakes in the packets.
- Scrape the Tinapa Dip into the prepared baking dishes.
- Top with crushed sky flakes. Place the baking dishes on a baking sheet and bake at 350F for 10 minutes until gooey.
- Serve with extra Skyflakes and your choice of fresh crispy vegetables (crudités)
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