Layered Asian Dip Recipe

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Guests at gatherings Bonnie Mazur and her husband host are quick to dig into this delectable dip. "With tender chunks of chicken and Asian seasoning, it's a nice switch from traditional taco dip," she writes from Reedsburg, Wisconsin.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 20 servings


  • 1 cup chopped cooked chicken breast
  • 1/2 cup shredded carrot
  • 1/4 cup chopped unsalted peanuts
  • 3 tablespoons chopped green onions
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon sesame seeds, toasted
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons ketchup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cider vinegar
  • 2 drops hot pepper sauce
  • 1 package (8 ounces) reduced-fat cream cheese
  • Sesame rice crackers or tortilla chips

Nutritional Facts

2 tablespoon: 61 calories, 4g fat (2g saturated fat), 13mg cholesterol, 170mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.


  1. In a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds. Cover and refrigerate for several hours.
  2. In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and pepper sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate.
  3. Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. Spread evenly into a 12-in. serving dish. Cover with chicken mixture; drizzle with sauce. Serve with crackers or chips. Yield: 20 servings.
Originally published as Layered Asian Dip in Light & Tasty August/September 2001, p18

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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michyr User ID: 3315369 104790
Reviewed Jun. 16, 2010

"This dip is absolutely fabulous! Esp with butter crackers..its amazing. I made it for my Bunco..and the women devoured it..they were scraping the plate..the only things I changed was using cilantro instead of parsley"

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