Layered Ginger Chicken Dip

An Asian interpretation of the layered dips that are so popular! This always goes quickly whenever I've made it.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• Sweet and Sour Sauce

• 1  cup water
• 1⁄4 cup  packed brown sugar
• 2  teaspoons cornstarch
• 1⁄4 cup catsup
• 2  tablespoons rice vinegar
• 1  tablespoon Worcestershire sauce
• 4 -5  drops Tabasco sauce (to taste)

• Chicken Layer

• 3⁄4 cup  cooked chicken (shredded or chopped)
• 1⁄2 cup carrot (grated or finely diced)
• 1⁄4 cup unsalted peanuts, chopped
• 3  tablespoons green onions, sliced, with some tops
• 2  tablespoons soy sauce
• 1  tablespoon fresh cilantro, finely chopped
• 1  tablespoon  fresh gingerroot, finely diced
• 1  teaspoon  sesame oil
• 1  garlic clove, minced

• Cream Cheese Layer

• 8  ounces cream cheese
• 1  tablespoon milk

Directions

1. For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
2. Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
3. Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
4. Let stand until cool.
5. For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
6. Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
7. Chill, covered, in the refrigerator.
8. For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
9. To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
10. Spread with the chicken mixture.
11. Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
12. Chill, covered, until serving time.
13. Serve with rice crackers.