Taste of Home
Layered Asian Dip
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 20 servings.
Guests 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.— Bonnie Mazur, Reedsburg, Wisconsin
Ingredients
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1 cup chopped cooked chicken breast
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1/2 cup shredded carrot
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1/4 cup chopped unsalted peanuts
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3 tablespoons chopped green onions
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1 tablespoon minced fresh parsley
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1 teaspoon toasted sesame seeds
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3 tablespoons reduced-sodium soy sauce, divided
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1 garlic clove, minced
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1-1/2 teaspoons cornstarch
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1/2 cup water
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2 tablespoons brown sugar
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2 tablespoons ketchup
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1-1/2 teaspoons Worcestershire sauce
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1/2 teaspoon cider vinegar
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2 drops hot pepper sauce
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1 package (8 ounces) reduced-fat cream cheese
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Assorted rice crackers
Directions
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1.
In a bowl, combine first 6 ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours.
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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.
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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.
Nutrition 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.
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