Layered Oriental Dip Recipe

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This multi-textured dip with an Asian flair is the perfect party hors d’ oeuvre for any festive gathering.
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Servings:
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Ingredients
  • 3/4 cup chicken or turkey - cooked and finely chopped
  • 1/2 cup carrot - shredded
  • 1/4 cup cashews - chopped
  • 3 green onions - chopped
  • 1 tablespoon parsley - chopped
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ginger - ground or 1/2 teaspoon of fresh grated ginger
  • 1 clove garlic - minced
  • 8 ounces cream cheese - at room temperature
  • 1 tablespoon milk
  • SWEET AND SOUR SAUCE:
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 1/4 cup ketchup
  • 2 tablespoons vinegar
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 3 dashes hot sauce
Container: medium mixing bowl, small saucepan, round serving platter
Directions
PREP
20 mins
COOK
5 mins
READY IN
25 mins
  • Place chopped chicken in a one gallon resealable plastic bag. Add in the carrot, cashews, onions, parsley, soy sauce, ginger and garlic. Seal and refrigerate for several hours to blend the flavors.
  • Combine the cream cheese and milk in a mixing bowl.
  • Beat until smooth and fluffy.
  • Spread mixture over the bottom of a 12 inch serving platter or pie plate.
  • Spoon the chicken mixture over the cream cheese.
  • Drizzle with the sweet and sour sauce and serve with crackers.
  • To make the sweet and sour sauce, combine the brown sugar and cornstarch in a small saucepan.
  • Gradually stir in the remaining ingredients and heat over medium heat.
  • Cook, stirring constantly, for about 5 minutes or until the sauce thickens.
  • Cool, cover and refrigerate until ready to use.
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