- 2 tablespoons reduced-sodium soy sauce
- 4 teaspoons sesame oil
- 2 garlic cloves, minced
- 4 cups shredded cooked chicken breast
- 3 packages (8 ounces each) reduced-fat cream cheese
- 1 cup thinly sliced green onions (about 8)
- 1/2 cup chopped salted peanuts
- 2 cups chopped fresh baby spinach
- 1 jar (10 ounces) sweet-and-sour sauce
- Sesame rice crackers
- Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour.
- Spread cream cheese onto a large serving plate; top with chicken. Sprinkle with green onions and peanuts; top with spinach. Drizzle with sweet-and-sour sauce. Refrigerate, covered, at least 2 hours. Serve with crackers. Yield: 36 servings (1/4 cup each).
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Sesame Chicken Dip
"This is delicious, I've been making it for years. It always gets gobbled right up. Always get asked for the recipe. Sesame rice crackers are a must with this."
"This is so good! I added shredded carrots to it, and cut way down on the cream cheese (just one 8 oz package). Everyone started scooping it onto their plates and just eating it with a fork. It was that good! It would make a nice filling for a sandwich, too."
"Wicked good! I used sweet Thai chili sauce instead of the sweet & sour sauce and added some shredded carrot and cilantro."
"I'm not able to find sesame rice crackers. What would be a good substitute?"
"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."
"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."
"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!"
"I used sweet chili sauce instead of the sweet and sour. It adds a little kick!"
"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. Next time I'm going to use it as a filling for lettuce wraps."
"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."