Layered Asian Dip Recipes

LAYERED ASIAN DIP

Steps:

• Wash the bok choy and chop it, discarding the stems.
• Mix the cream cheese, soy sauce, & water chestnuts together then spread in a 9 inch circle on a 12 inch serving plate.
• Layer the bok choy, bean sprouts & onions over the cream cheese. Then place the rice crackers or vegetables along the edge of the plate.

LAYERED SWEET AND SOUR ASIAN DIP WITH FRIED WONTON DIPPERS

Steps:

• In a small saute pan, add 1 tablespoon vegetable oil. Break noodles into small pieces and toast lightly
• Mix cream cheese, mayonnaise, ginger, and garlic until well combined. Spread on the bottom of your grill pan in an even layer.
• Top with Sweet & Sour sauce
• Mix chicken, soy sauce and hoisin, then layer over sweet and sour sauce
• Top with carrots, green onions, water chestnuts, toasted ramen noodles, and bacon.
• Heat oil on medium-high. Cut each wonton wrapper into 3 strips. Fry a few at a time careful not to crowd the pan. Cook 1 to 2 minutes on the first side, flip and fry another 30 seconds to 1 minute, or until golden brown.
• Draw on paper towels. Sprinkle with salt immediately after removing from oil if desired.
• Serve cold or room temperature

LAYERED ASIAN DIP

Steps:

• In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
• Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool.
• In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining 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.
• 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.

LAYERED ASIAN DIP

Steps:

• In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
• 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.
• 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.
• 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.

LAYERED GINGER CHICKEN DIP

Steps:

• For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
• Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
• Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
• Let stand until cool.
• For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
• Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
• Chill, covered, in the refrigerator.
• For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
• To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
• Spread with the chicken mixture.
• Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
• Chill, covered, until serving time.
• Serve with rice crackers.

LAYERED ORIENTAL DIP RECIPE

Steps:

• 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.