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Layered Asian Dip
Layered Asian Dip
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Prep Time:
35 minutes
Total Time:
2 hours 55 minutes
Savor a vibrant Oriental dip with crunchy wonton crackers for a perfect bite.
Ingredients:
  • 1 cup cubed cooked chicken
  • 2/3 cup shredded carrots
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 30 wonton skins (about 3 1/4-inch square)
  • Cooking spray
  • 2 tablespoons packed brown sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons ketchup
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 4 drops red pepper sauce
  • 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel)
  • 1 tablespoon milk
  • 1/3 cup unsalted cashews, chopped
  • 4 medium green onions, sliced (1/4 cup)
Instructions:
  • Combine topping ingredients in a small bowl, cover, and refrigerate for 2 to 4 hours.
  • Preheat the oven to 400°F. Cut the wonton skins in half to create triangles. Place the triangles in a single layer on 2 large ungreased cookie sheets. Spray with cooking spray and bake for about 6 minutes until crisp. Let them cool before enjoying.
  • Combine brown sugar and cornstarch in a 1-quart saucepan. Slowly whisk in the rest of the sauce ingredients. Cook over medium heat for about 5 minutes, stirring occasionally, until thickened. Let it cool to room temperature for approximately 20 minutes.
  • In a medium bowl, use an electric mixer to blend cream cheese and milk until smooth. Spread the mixture on a large serving platter, about 10 inches wide. Right before serving, top the cheese with the topping, sauce, cashews, and green onions. Enjoy with crispy wontons.

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