Prep 20 mins
Cook 0 mins
I found this recipe in the Always Superb book, which is a collaborative cookbook from the Junior Leagues of Minneapolis and St. Paul, MN. I am always looking for new appetizer recipes to take to parties and this is really a hit!
SWEET AND SOUR SAUCE
- 1⁄4 cup packed brown sugar
- 2 teaspoons cornstarch
- 1 cup water
- 1⁄4 cup ketchup
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 3 drops hot red pepper sauce
- 3⁄4 cup chopped cooked chicken
- 1⁄2 cup finely shredded carrot
- 1⁄4 cup chopped unsalted peanuts
- 3 tablespoons sliced scallions
- 1 tablespoon chopped fresh parsley
- 2 teaspoons soy sauce
- 1⁄4 teaspoon ground ginger or 1 teaspoon grated gingerroot
- 1 garlic clove, minced
- 8 ounces cream cheese
- 1 tablespoon milk
- Sweet and Sour Sauce: Combine the brown sugar and cornstarch in a small saucepan and mix well. Stir in the water, ketchup, vinegar, Worcestershire sauce, and hot sauce gradually. Cook over medium heat for 5 minutes or to the point that the mixture thickens slightly, stirring frequently. Let stand until cool. Put in the refrigerator in a covered bowl until ready to use. This sauce will thicken in the refrigerator.
- Topping: Combine chicken, carrot, peanuts, scallions, parsley, soy sauce, ginger and garlic in a bowl and mix well. Marinade in a covered pan in the refrigerator for 8-12 hours.
- Base: Combine the cream cheese and milk in a mixing bowl. Beat until smooth and fluffy.
- To Put It Together: Spread the base over the bottom of a 10" round serving dish. Spoon the topping evenly over the base. Drizzle with 1/2 cup of the sauce reserving the rest for another use. (You can add more sauce according to your taste.) This layered appetizer can be serve with table water crackers and/or other varieties of crackers.
- Note: Cooking time does not include marinade time. Also, you can double the base and topping, if you wish or simply use a larger dish.
Very good. My friends all love it. I added more soy sauce and made wonton chips to go with it.
Really enjoyed this recipe. I've made it twice, and the second time, added 1 1/2 packages of cream cheese, with just a dash of milk for the base; only marinated topping for about an hour, and it was perfect. The sauce does make a lot - could be cut in half, unless you're making two batches (could be frozen too, I'm guessing). Next time, I want to add a bit of soy sauce to the base. Thanks for sharing!
Our friends have always loved the shrimp cocktail version of this recipe that layers cocktail sauce and shrimp over the cream cheese. This option did not disappoint. The homemade sweet and sour sauce has a great flavor. I did omit the step of marinating the chicken and veggies. I wanted to avoid the "muddy" appearance that the soy sauce would give the chicken and veggies, but did drizzle just a little over the top of the finished dip. Water crackers were a perfect compliment.