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Sweeten salsa or spice up clam dip for the summer

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Summertime means picnics and parties galore, so it’s always good to have some handy dip recipes on hand. This week we offer several.

The MA’O Sweet Salsa has a nice twist with the addition of fruit.

The recipe calls for papaya or mango, but you could use almost any fresh fruit — try peaches, nectarines or plums. This salsa goes well with fish, chicken or pork.

Kim Chee Clam Dip is a spiced-up version of the traditionally mild, rather humdrum clam dip found in grocery stores. The Moroccan Dip offers a tasty alternative to cream cheese- or mayonnaise-based dips. As a bonus, it can even be used as a sandwich spread.


MA’O Sweet Salsa

4 to 6 tomatoes, diced
1/2 cup diced papaya or mango
1/4 cup finely chopped Maui onion
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 jalapeno pepper, minced
Juice from 1 lime
Dash of Hawaiian salt

In large bowl, combine all ingredients. Makes about 4 1/2 cups.

Note: For a traditional salsa, omit the papaya or mango; add crushed red pepper or a hot sauce, like Tapatio, to taste.


Approximate nutritional analysis, per serving (based on 1/4-cup servings and not including salt to taste): 15 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein


Kim Chee Clam Dip

2 blocks (8 ounces each) reduced-fat cream cheese
1 cup reduced-fat mayonnaise
2 tablespoons Momoya brand kim chee base
1 teaspoon ground black pepper
3 cans (6-1/2 ounces each) chopped clams, drained
1 package Kewalo brand won bok kim chee, drained and chopped

In large bowl, beat cream cheese, mayonnaise, kim chee base and pepper until well combined. Fold in clams and kim chee.

Refrigerate overnight. Makes about 8 cups.


Approximate nutritional analysis, per 1/4-cup servings: 60 calories, 3.5 g fat, 2 g saturated fat, 10 mg cholesterol, 300 mg sodium, 3 g carbohydrate, 0 g fiber, 1 g sugar, 3 g protein

Moroccan Eggplant Dip

1 large round eggplant (about 1-1/2 pounds)
3 tablespoons olive oil
1 can (8 ounces) tomato sauce
2 cloves garlic, minced
1 green pepper, chopped
1 tablespoon ground cumin
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon ground red pepper
1/4 cup red wine vinegar
1/4 cup chopped Chinese parsley

Dice eggplant.

In large skillet, heat oil. Add eggplant, tomato sauce, garlic, green pepper, cumin, sugar, salt, red pepper and vinegar. Cook, covered, over medium heat for 20 minutes.

Uncover and cook, stirring constantly, until mixture is thick.

Chill several hours or overnight. Before serving, stir in Chinese parsley. Serve with raw vegetables, wedges of pita bread or slices of party-style rye or pumpernickel bread. Makes 3 cups, about 18 servings.


Approximate nutritional analysis, per serving (not including dipping bread or vegetables): 40 calories, 2.5 g total fat, no saturated fat or cholesterol, 320 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein

For more recipes from Hawaiian Electric Co., visit


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