Curried Salt Fish Dip

Name: Curried Salt Fish Dip
Prep time: 1 h
Total time: 1 h
Cuisine: Jamaica
Ingredients: 225 g/8 oz Philadelphia cream cheese; 175 g/6 oz prepared salt fish or canned bacalao, drained; 175 g/6 oz prepared salt fish or canned bacalao, drained; 1 firm tomato, de-seeded and chopped finely; juice and grated zest of 1 lime or lemon; 1 tsp hot pepper sauce or very finely chopped hot pepper; 1 tsp hot pepper sauce or very finely chopped hot pepper; 2 tbsp finely chopped fresh coriander or parsley, to garnish; 1 onion, finely chopped or grated; 1 garlic clove, pressed; 2 tbsp curry paste; juice and grated zest of 1 lime or lemon; 2 tbsp finely chopped fresh coriander or parsley, to garnish

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This dip is similar to Gundy Cream Cheese Dip (see Cook’s note) but much more tangy! It is always very well received.

Ingredients

225 g/8 oz Philadelphia cream cheese
175 g/6

Americas
Jamaica
Starter
Gluten-free
Pescatarian
Caribbean

Method

Leave the cheese to soften, unrefrigerated, for 15–20 minutes as this will make it easier to mix.
Meanwhile, prepare the salt fish as directed or drain canned bacalao.
Add to the cream cheese using a fork. Mix in all rest of ingredients also using a fork, checking for taste. You may prefer more or less lime juic