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At work, we always have a 'holiday feast,' and everyone brings a dish to pass. A co-worker made this dip, and it went over so well that I adopted it as my own.—Dawn Schutte, Sheboygan, Wisconsin
This recipe is:
Contest Winning
Nutritional Facts 1/4 cup (calculated without crackers) equals 97 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 195 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.
Originally published as Sesame Chicken Dip in Taste of Home December/January 2009, p41
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 26, 2013 by schuby
I'm not able to find sesame rice crackers. What would be a good substitute?
Reviewed on Feb. 24, 2013 by Louiseinnc
Just made for a neighborhood get together and everyone loved it! Sesame oil adds a fabulous aroma to a cold dip...yum! I am thinking about making it without the cream cheese and using it as a sesame chicken salad topping over greens to create a tasty salad with an asian kick.
Reviewed on Jan. 30, 2013 by schuby
When I make taco dip the cream cheese layer is a little too thick also. I just thin it out with a little milk and it spreads and dips just fine. I plan to make this recipe for a graduation party.
Reviewed on Jan. 05, 2013 by mills0372
Love this recipe!!! Made it for my bunco group and it got rave reviews with many requesting the recipe. Note that it does make a lot! I used a fairly large platter and the 3 packages of cream cheese still made a very thick first layer (and firm since it was refrigerated), to the point it was a bit challenging to "dip" or dish out, even with a small spreading knife. Switching to whipped cream cheese as suggested by "The Wine Fairy" might be a good alternative? Using only 2 cream cheese packages and a very large platter (like SandiJ24 suggested) is another thought. Don't let this deter you from making this though...it is outstanding and the balance of flavors is wonderful!
Reviewed on Dec. 27, 2012 by LFarwig
I used sweet chili sauce instead of the sweet and sour. It adds a little kick!
Reviewed on Dec. 27, 2012 by Summy
I have a serious problem with the recipe....I can't stop eating it! Oh so very, very yummy! And, I do think the addition of peanut sauce would make this even better.
Reviewed on Dec. 25, 2012 by tastyapril
Really good-people liked it. If I make it again though, I will double the soy/sesame oil maridnade, and I will put the chopped peanuts on the top after I chill it for the two hours. I also recommend as big as of a serving platter as you can. Mine was about 13X9 and the dip got a bit thick.
Reviewed on Dec. 19, 2012 by neverknu
Tasted OK but I would suggest dicing the chicken as the shredded "look" was not very appealing. Reducing the amount of sesame oil might allow the other flavors to come forward.
Reviewed on Dec. 10, 2012 by contrarywife
Oh my goodness ... this dip is to die for. I took this to a Christmas dinner party last weekend and EVERYBODY loved it. Since there were only 6 of us I made half the recipe and it was more than plenty. I'll be making this again very soon.
Reviewed on Dec. 09, 2012 by SandiJ24
The best dip! Got rave reviews both times I made it. I only used 2 cream cheese and served on a 15"x15" platter.
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