Crispy Spam Dip Recipe

Spam has long had a cult following, and this playful dip shows exactly why the iconic canned meat deserves a spot at your next gathering. By combining pantry staples in just 15 minutes of cooking time, this dip transforms the beloved ingredient into a smooth, savory spread that feels both nostalgic and surprisingly elegant.

The recipe starts by pan-frying a portion of diced Spam to create a golden, crisp garnish that delivers crunch and a hit of salty richness. The remaining cubes are blended with cream cheese and a splash of low-sodium soy sauce to provide the dip’s creamy base and balance out the meat’s naturally salty edge. A touch of cornstarch slurry ensures the dip has the perfect scoopable consistency — sturdy enough for crackers, but still light and spreadable.

Furikake, the Japanese seasoning blend of seaweed and sesame seeds, adds a nutty, briny layer of flavor when sprinkled over the top, while the crispy Spam garnish offers contrast to the silky base. Saltine crackers make the ideal pairing for dipping, but the biggest surprise is how well bread-and-butter pickles work alongside it. Their sweet and tangy bite cuts through the richness, rounding out each mouthful.

Whether you are a Spam devotee or are cooking with this ingredient for the first time, this dip will surprise you with its irresistible savory flavor. It also comes together in just 15 minutes, almost entirely in a food processor, making it the perfect solution if you’re invited to a party at the last minute and need to bring something over that carries well and can please a crowd.

The best way to crisp Spam

To crisp Spam, pat it dry with paper towels to remove surface moisture. Spam renders plenty of fat, so you only need to heat a small amount of fat (oil or butter) in a skillet over medium-high. If cooking cubes, like we use here, arrange them in a single layer, and work in batches to avoid crowding. Sear undisturbed until deeply browned, then stir only occasionally so the pieces keep contact with the pan until the bottom and sides develop a crisp crust.

How to fix a dip that’s too thick or too loose

If your dip is too thick, you can thin it with a small splash of a liquid already in the recipe. This will loosen the texture without diluting flavor; just be sure to taste and adjust seasoning before serving. A runny dip usually means it was overworked or excess moisture was released from the ingredients. Start by chilling it to firm up. If it’s still loose, fold in more of the base ingredient, such as cream cheese, mascarpone, or mayonnaise, to add body. Also, be sure to add wet toppings and mix-ins just before serving so they don’t water the dip down.

Notes from the Food & Wine Test Kitchen

• If you’re sodium sensitive, opt for low-sodium Spam instead of regular Spam.
• Since this dip has a cream cheese base, it will firm up when chilled. To soften, let it 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 couple of minutes for an ultra-smooth dip. 

This recipe was developed by Travis Milton; the text was written by Andee Gosnell.