Layered Italian Dip With Crisp Wontons Recipes

ITALIAN LAYERED DIP WITH CRISP CRACKERS

Steps:

• Place beans, Parmesan cheese and salad dressing in food processor bowl with metal blade; process until smooth. Spread mixture in ungreased 9-inch microwave-safe pie pan or quiche dish.
• Top with pepperoni, pepperoncini peppers, shredded Italian cheese blend and oregano. Cover with microwave-safe plastic wrap.
• Microwave on HIGH for 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp crackers.

LAYERED ITALIAN DIP WITH CRISP WONTONS

Steps:

• Heat oven to 400°F. Cut each wonton skin in half into 2 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 food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.
• Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
• Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.

LAYERED ITALIAN DIP

Steps:

• Heat oven to 350°F.
• Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Bake 15 min. or until heated through.

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 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.

ITALIAN LAYERED DIP

Steps:

• Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
• To serve, turn upside down on a platter. Serve with crackers.

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.