"Fiery scotch bonnet peppers and umami-packed ground dawadawa transform this classic dip into a guest-worthy appetizer featuring some of our favorite West African ingredients. It goes well with light and crispy Sea Salt Fonio Chips and a chilled glass of white wine. Perfect for holiday menus, football watching, or anytime you’re craving a bit of decadence."
Baked Seafood Dip with Dawadawa + Scotch Bonnets
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- Recipe Card
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 12 ounces freshly grated Parmesan cheese
- 1/2 pound shrimp, peeled, deveined, cooked, and cooled, then roughly chopped
- 1 cup shredded mozzarella cheese
- 2 chopped green onions
- 1 clove minced garlic
- 1/2 minced scotch bonnet
- 1 teaspoon ground dawadawa
- kosher salt
Method
Step 1
Preheat the oven to 350℉. In a stand mixer or large mixing bowl, whip together the cream cheese, mayonnaise, and sour cream for about 2-3 minutes at high speed until the ingredients are fluffy. Gently fold in crab meat, shrimp, half of the mozzarella, half of the chopped green onion, garlic, hot pepper, and half of the dawadawa. Season to taste with salt.
Step 2
Spoon dip into an oven safe baking dish and top with remaining cheese and dawadawa. Place in the oven and bake uncovered for 20 minutes or until the top is golden brown. Carefully remove from the oven and let sit for 4 minutes before serving with Yolélé Fonio Chips.