Layered Asian Dip Recipe

4.5 1 2
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Layered Asian Dip Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup chopped cooked chicken breast
  • 1/2 cup shredded carrot
  • 1/4 cup chopped unsalted peanuts
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon toasted sesame seeds
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 garlic clove, minced
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 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
  • Assorted rice crackers

Directions

In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours.
For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold.
To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers. Yield: 20 servings
Originally published as Layered Asian Dip in Light & Tasty August/September 2001, p18

Nutritional Facts

1 serving: 61 calories, 4g fat (2g saturated fat), 13mg cholesterol, 165mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.

  • 1 cup chopped cooked chicken breast
  • 1/2 cup shredded carrot
  • 1/4 cup chopped unsalted peanuts
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon toasted sesame seeds
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 garlic clove, minced
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 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
  • Assorted rice crackers
  1. In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours.
  2. For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold.
  3. To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers. Yield: 20 servings
Originally published as Layered Asian Dip in Light & Tasty August/September 2001, p18

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MY REVIEW
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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