Crockpot Spicy Tuna Wonton Dip with Crispy Nori Chips Step-by-step instructions

Before you start

Before starting, make sure the cream cheese is softened to room temperature so it blends smoothly. Dice the ahi tuna into small, even cubes, and have all other ingredients measured and ready.

If using store-bought wonton chips, arrange them on a platter; if making your own, prepare them ahead and keep them crisp in an airtight container. Set up your Crockpot on the counter and have a rubber spatula and measuring cups within reach.

Instructions

Prepare and Mix the Dip Base

1. 1Sear and Dice the Tuna
   Heat a skillet over high heat. Add a drizzle of oil, then sear the sushi-grade ahi tuna for about 30 seconds per side until lightly browned on the outside but still rare in the center. Remove from the skillet and let cool for a few minutes. Dice the tuna into 1/2-inch cubes, leaving any sesame crust if present.
   Look for The tuna should be browned on the outside, with a deep red center.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not overcook the tuna; it will finish cooking in the Crockpot.
2. 2Combine the Dip Base
   In a large bowl, place the softened cream cheese, Kewpie mayonnaise, shredded Monterey Jack cheese, Sriracha, and toasted sesame oil. Stir with a rubber spatula until the mixture is smooth and well combined. The mixture will be thick and slightly chunky.
   Look for The mixture should be uniform in color, with no large lumps of cream cheese.
   Tip Soften the cream cheese beforehand for easier mixing.
3. 3Add the Tuna to the Base
   Gently fold the diced seared tuna into the cream cheese mixture, being careful not to break up the tuna pieces. Ensure the tuna is evenly distributed throughout the dip base.
   Look for Tuna cubes should be visible but well coated with the creamy mixture.
   Tip Fold gently to keep the tuna chunks intact.

At the end of this phase, you should have a bowl of creamy, well-combined dip base with visible chunks of seared tuna. The mixture will be thick and slightly chunky, with the Sriracha giving it a pinkish-orange hue. The aroma should be a mix of toasted sesame and spicy chili. Make sure there are no streaks of unmixed cream cheese.

Slow-Cook Until Melted and Bubbly

4. 4Transfer to the Crockpot
   Spoon the entire mixture into the ceramic insert of the Crockpot. Smooth the top with a spatula so it cooks evenly. The dip should fill the bottom of the Crockpot in an even layer.
   Look for The mixture should be evenly spread, with no gaps at the edges.
   Tip Use a slow cooker liner for easy cleanup if desired.
5. 5Slow-Cook on Low
   Cover the Crockpot with its lid. Set the temperature to LOW and cook for 1 hour. During cooking, the dip will melt, bubble gently around the edges, and become warm and creamy. Do not stir during this time to allow the cheese to melt fully.
   Look for The edges will start to bubble and the center will look molten.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip If your Crockpot runs hot, check at 45 minutes.
6. 6Check for Doneness
   After 1 hour, remove the lid and check the dip. It should be hot, bubbly, and fully melted. Stir gently to combine any separated oils. If the dip is not yet bubbling, cover and cook for an additional 15 minutes.
   Look for The dip should be steaming and the cheese fully melted.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Use a thermometer to ensure the internal temperature reaches 145°F (63°C).

After an hour on low, the dip should be steaming and bubbling at the edges. The cheese will be fully melted, and the entire mixture will have a glossy, molten appearance.

The kitchen will smell of warm cheese, sesame, and a hint of heat. Use a spatula to stir gently; the dip should be smooth and creamy, with the tuna flakes distributed throughout.

Finish with Toppings and Serve

7. 7Drizzle with Eel Sauce
   Once the dip is hot and bubbly, drizzle the sweet soy eel sauce generously over the top. The sauce will create a glossy, savory-sweet finish. Use about 2 to 3 tablespoons, or to taste.
   Look for The top should be covered with a shiny, dark glaze.
   Tip Drizzle in a zigzag pattern for even coverage.
8. 8Sprinkle with Furikake and Scallions
   Sprinkle the furikake seasoning evenly over the dip, followed by the sliced scallions. The furikake adds a umami crunch, while the scallions provide a fresh, sharp contrast. Add a few toasted sesame seeds for extra nuttiness.
   Look for The top should be colorful with green, red, and white specks.
   Tip Use a generous hand with furikake for the best flavor.
9. 9Serve with Wonton Chips
   Serve the dip straight from the warm Crockpot, surrounded by crispy wonton chips and nori-wonton chips. The chips are for scooping, so place them in a bowl or on a platter around the Crockpot. Keep the Crockpot on the warm setting while serving.
   Look for The dip should be thick enough to cling to the chips.
   Tip If the dip thickens as it cools, stir in a splash of milk.

The finished dip should be topped with a glossy drizzle of eel sauce, a generous sprinkle of furikake, and fresh scallions. The colors should be vibrant—green, red, and white. The dip should be thick enough to hold its shape on a chip. When you scoop it, it should be creamy and slightly stringy from the melted cheese.

Common mistakes

One common mistake is overcooking the tuna during the searing step, which makes it dry and tough. Sear it only briefly—30 seconds per side—so it stays rare in the center. Another pitfall is using cold cream cheese, which leads to lumps.

Always soften it beforehand. Also, avoid stirring the dip too frequently during cooking; this can break down the cheese and make it grainy. Finally, don't skip the eel sauce and furikake—they add essential flavor and texture.

How to tell it’s done

The dip is done when it's hot throughout, bubbling gently around the edges, and the cheese is fully melted and creamy. The internal temperature should reach at least 145°F (63°C) for the fish.

To check, insert an instant-read thermometer into the center of the dip; it should read 145°F or higher. The texture should be thick and scoopable, not runny. If it seems too thick, stir in a splash of milk or cream to loosen it.

• Fish: 145°F (63°C) in the thickest part