Sesame Chicken Dip Recipe

4.5 48 46
Sesame Chicken Dip Recipe
Sesame Chicken Dip Recipe photo by Taste of Home
Publisher Photo

Sesame Chicken Dip Recipe

Read Reviews
4.5 48 46
Publisher Photo
I can't tell you how many times I'm asked to bring this easy dip to holidays, birthday parties or girls' weekend getaways. It's fresh and light, and has the Asian flavors that make it stand out. The rice crackers are a must! —Dawn Schutte, Sheboygan, Wisconsin
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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 jar (10 ounces) sweet-and-sour sauce
  • 2 cups chopped fresh baby spinach
  • 1 cup thinly sliced green onions (about 8)
  • 1/2 cup chopped salted peanuts
  • Sesame rice crackers

Directions

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 sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers. Yield: 36 servings (1/4 cup each).
Originally published as Sesame Chicken Dip in Taste of Home December/January 2009, p41

Nutritional Facts

1/4 cup dip: 97 calories, 6g fat (3g saturated fat), 25mg cholesterol, 176mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 7g protein.

  • 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 jar (10 ounces) sweet-and-sour sauce
  • 2 cups chopped fresh baby spinach
  • 1 cup thinly sliced green onions (about 8)
  • 1/2 cup chopped salted peanuts
  • Sesame rice crackers
  1. Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour.
  2. Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers. Yield: 36 servings (1/4 cup each).
Originally published as Sesame Chicken Dip in Taste of Home December/January 2009, p41

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Reviews forSesame Chicken Dip

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MY REVIEW
sunsugar User ID: 1535565 245502
Reviewed Mar. 15, 2016

"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."

MY REVIEW
summyb User ID: 3917798 103698
Reviewed Jul. 24, 2013

"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."

MY REVIEW
SJACoachBob User ID: 7321822 103697
Reviewed Jul. 1, 2013

"Wicked good! I used sweet Thai chili sauce instead of the sweet & sour sauce and added some shredded carrot and cilantro."

MY REVIEW
schuby User ID: 887137 181953
Reviewed Apr. 26, 2013

"I'm not able to find sesame rice crackers. What would be a good substitute?"

MY REVIEW
Louiseinnc User ID: 7146817 97194
Reviewed Feb. 24, 2013

"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."

MY REVIEW
schuby User ID: 887137 178451
Reviewed Jan. 30, 2013

"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."

MY REVIEW
mills0372 User ID: 1134801 165336
Reviewed Jan. 5, 2013

"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!"

MY REVIEW
LFarwig User ID: 6432322 97192
Reviewed Dec. 27, 2012

"I used sweet chili sauce instead of the sweet and sour. It adds a little kick!"

MY REVIEW
Summy User ID: 1386846 176655
Reviewed Dec. 27, 2012

"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."

MY REVIEW
tastyapril User ID: 7055915 97191
Reviewed Dec. 25, 2012

"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."

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