Total Time
2hrs 35mins
Prep 35 mins
Cook 2 hrs

A very different version of the famous Mexican seven layer dip. I always get raves when I bring it to parties and there are never any leftovers.

Ingredients Nutrition


  1. In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
  2. Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool.
  3. In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
  4. In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.
Most Helpful

5 5

What a fun variation on a layer dip! We enjoyed this very much. Thanks for sharing! PAC Spring '11

5 5

Wow is this a wonderful appetizer! I doubled it and I am so glad I did....It was a huge success at euchre...will be making again and again...This is a must try...

5 5

delicious! I sprinkled with sliced almonds instead of cashews. It got rave reviews and several friends have gotten the recipe and made it themselves... I highly recommend this dish.