Layered Asian Dip
- Reviews 1
Ready In: 37 mins
Serves: 30
Yields: 1 10-inch tray
Ingredients
Topping
- 1 cup cooked cubed chicken
- 2⁄3 cup shredded carrot
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, finely chopped
- 2 tablespoons soy sauce
- 1⁄4 teaspoon ground ginger
Wonton Dippers
- 30 wonton skins (usually available in the produce section)
- cooking spray
Sauce
- 2 tablespoons packed brown sugar
- 2 teaspoons cornstarch
- 1⁄2 cup water
- 2 tablespoons ketchup
- 1 tablespoon rice wine vinegar
- 2 teaspoons Worcestershire sauce
- 4 drops red pepper sauce
Base
- 2 (8 ounce) packages cream cheese
- 1 tablespoon milk
Garnish
- 1⁄3 cup unsalted cashews, chopped coarsely
- 4 medium green onions, sliced
Directions
- In a small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
- Cut each wonton in half, corner to corner, to create triangles. Line 2 large cookie sheets with foil (crunch it up a bit for more interesting shapes), then spray the foil with cooking spray. Arrange the wonton triangles in a single layer on the foil, then spray them with more cooking spray. Bake in a 400 degree oven for about 6 minutes until the chips are slightly golden and crispy. Remove from trays and set aside to cool.
- In a small saucepan, mix together brown sugar and cornstarch. Gradually beat in remaining sauce ingredients with a whisk. Cook over medium heat about 5 minutes, stirring often with the whisk, until thick. Cool to room temperature.
- In a medium bowl, beat cream cheese and milk with electric mixer. Spread on a 10-inch serving plate. Just before serving, spoon topping over cream cheese, drizzle with sauce, then sprinkle with cashews and onions. Serve with wonton chips.
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