Crispy Spam Dip Recipe

Spam has long had a cult following, and this playful dip shows just why the iconic canned meat will be the center of attention at your next gathering. By combining pantry staples in just 15 minutes of cooking time, this dip transforms beloved ingredients into a smooth, flavorful spread that’s both nostalgic and stunningly elegant.

The recipe begins by pan-frying portions of diced Spam, creating a golden, crunchy garnish that provides crunch and salty richness. The remaining cubes are blended with cream cheese and a little low-sodium soy sauce to provide a creamy base for the dip and balance the meat’s natural saltiness. Adding a little cornstarch slurry gives the dip the perfect consistency for scooping. Although it has the strength suitable for crackers, it is lightweight and spreads well.

Sprinkling furikake, a Japanese seasoning blended with seaweed and sesame seeds, on top adds a nutty, salty layer, while the crunchy Spam garnish provides a contrast to the silky base. Saltine crackers are an ideal combination for dipping, but the biggest surprise is that bread and butter pickles go well with this. Sweet and tangy bites cut through the richness and round out each bite.

Whether you’re a Spam lover or cooking with this ingredient for the first time, this dip will surprise you with its irresistible flavor. It’s also almost entirely made in a food processor in just 15 minutes, so it’s the perfect solution if you’re invited to a last-minute party and need something to carry and crowd-pleaser.

The best way to make spam crisp

To crisp up the Spam, pat it with a paper towel to remove any moisture from the surface. Spam is rich in fat, so all you need to do is heat a small amount of fat (oil or butter) in a skillet over medium heat. If you’re cooking the cubes like we’re using here, arrange them in a single layer and work in batches to avoid crowding. Grill gently until deep brown, stirring occasionally, until the bottom and sides have a crispy crust.

How to fix dips that are too thick or too loose

If the dip is too thick, you can thin it by adding some of the liquid included in the recipe. This will loosen the texture without diluting the flavor. Be sure to taste and adjust seasoning before eating. A liquid dip usually means you’ve used too much or excess water has been released from the ingredients. First, let it cool and harden. If it’s still runny, add more base ingredients like cream cheese, mascarpone, or mayonnaise to add body. Also, be sure to add any wet toppings or mix-ins right before serving to avoid the dip becoming soggy.

Notes from the Food & Wine Test Kitchen

• If you are sensitive to sodium, choose low-sodium Spam instead of regular Spam.
• Since it’s a cream cheese-based dip, it solidifies as it cools. To soften, let stand at room temperature for at least 30 minutes before serving.
• Be patient with your food processor and don’t be afraid to let it run for a few minutes to get a super smooth dip.

This recipe was developed by Travis Milton. Text written by Andy Gosnell.