Layered Asian Dip

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  • 35 min prep time
  • 2 hr 55 min total time
  • 19 ingredients
  • 30 servings

Ingredients

Topping

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

Wonton Dippers

30
wonton skins (about 3 1/4-inch square)
Cooking spray

Sauce

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

Base

2
packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel)
1
tablespoon milk

Garnish

1/3
cup unsalted cashews, chopped
4
medium green onions, sliced (1/4 cup)

Directions

  1. 1 In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
  2. 2 Meanwhile, heat oven to 400°F. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
  3. 3 In 1-quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining sauce ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
  4. 4 In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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