Recipes - print - Layered Oriental Dip

Layered Oriental Dip - Recipe

This multi-textured dip with an Asian flair is the perfect party hors d’ oeuvre for any festive gathering.
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Layered Oriental Dip Recipe
  • 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.
Prep Time: 20 minutes
Cook Time: 5 minutes
Container: medium mixing bowl, small saucepan, round serving platter
Servings: 12
-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
-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