Smoked Galunggong (Tinapa) Dip with Dill

There's more to tinapa than breakfast with eggs. The smoked fish shines in this creamy, meaty dip for chips, crackers, and raw vegetables.
Difficulty
Easy
Servings
2 servings
Prep Time
15 Mins
Active Time
20 Mins

Tinapa has an assertive fishy and smoky flavor that adds surprising depths to this creamy dip. This recipe treats it like smoked salmon, pairing it with fresh dill and tangy sour cream.

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What is Tinapa?
Tinapa, which comes from the word "tapa" meaning "smoked", refers to fish preserved through the process of smoking. It is usually made with bangus (milkfish) or galunggong (round scad), and enjoyed with rice and eggs for breakfast.

Do I have to cook tinapa before using it?

Thanks to hot smoking, tinapa is fully cooked and ready to eat. Hot smoking cooks and flavors the fish at the same time, producing tender, smoky, and throughly cooked meat that lasts for months.

If you're still feeling wary, however, it wouldn't hurt to heat your flaked tinapa in a pan before using it in the dip.

What can I do with tinapa dip?

Assemble a dip board with the tinapa dip at the center, surrounded with crunchy and sturdy snacks:

  • Potato chips
  • Tortilla chips
  • Crackers, like Skyflakes and saltines
  • Baguette chips
  • Toasted bread
  • Raw carrots, cucumbers, or bell peppers sliced into batons

Outside of dipping, try spreading it on bread to gussy up a sandwich, or adding a dollop over a salad.

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