Sesame Chicken Dip
Total TimePrep: 30 min. + chilling
Makes36 servings (1/4 cup each)
- 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
- 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.
Nutrition Facts1/4 cup dip: 97 calories, 6g fat (3g saturated fat), 25mg cholesterol, 176mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 7g protein.
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.
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.
Jul 1, 2013
Wicked good! I used sweet Thai chili sauce instead of the sweet & sour sauce and added some shredded carrot and cilantro.
Apr 26, 2013
I'm not able to find sesame rice crackers. What would be a good substitute?
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.
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.
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!
Dec 27, 2012
I used sweet chili sauce instead of the sweet and sour. It adds a little kick!
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.
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.
Follow along as we show you how to make these fantastic recipes from our archive.