7 Layer Thai Chicken Dip Recipes

7-LAYER THAI CHICKEN DIP

7-Layer Thai Chicken Dip image

Provided by Food Network Kitchen

Time 25m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
Fried Noodles
Heat 2 inches of peanut oil in a saucepan until a deep-fry thermometer registers 375 degrees F. Fry 1/2 ounce broken thin rice noodles in batches until they puff, 15 seconds. Drain on paper towels. (Or use chow mein noodles.)
Herb Salad
Toss 1/4 cup each chopped mint, cilantro and scallions with 2 teaspoons lime juice, and salt to taste.
Spicy Cucumber
Toss 1/2 diced cucumber with 1 1/2 teaspoons sweet Thai chili sauce.
Peanut Sauce
Pulse 1/2 cup creamy peanut butter, 2 tablespoons coconut milk,1 tablespoon each soy sauce and rice vinegar, 1 1/2 teaspoons finely chopped peeled ginger, 1 teaspoon each Sriracha and honey, and the juice of 1/2 lime in a food processor until smooth.
Rotisserie Chicken
Shred 1 cup (skin removed).
Carrots
Shred 1 cup (about 3).
Coconut Dressing
Pulse 3 ounces cream cheese, 1/2 cup cilantro leaves, 1/4 cup coconut milk, the grated zest and juice of 1/2 lime and salt to taste in a food processor until smooth.

THAI CHICKEN DIP

Thai Chicken Dip image

Served hot or warm, this exotic dip is a huge party pleaser. Ground chicken is simmered in a peanutty coconut sauce. You'll feel guilty for all the praise, because it is so easy to make. Serve with papadums or prawn crackers.

Provided by CZARDAS

Categories Appetizers and Snacks Spicy

Time 20m

Yield 24

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 ½ pounds ground chicken
2 small red chile peppers
2 cloves garlic, crushed
½ cup chunky peanut butter
⅓ cup lime juice
1 cup unsweetened coconut cream
1 ½ tablespoons fish sauce
1 tablespoon finely chopped Vietnamese mint

Steps:

Heat oil in a large skillet over medium heat. Add the chicken, and cook while stirring to crumble until no longer pink. Stir in the chilies, garlic, peanut butter, lime juice, coconut cream and fish sauce. Bring to a boil, then reduce heat to low, and simmer for 5 minutes. Stir in the mint, and serve warm or hot. Garnish with a few leaves of mint.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 2.5 g, Cholesterol 17.3 mg, Fat 8.2 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 110.2 mg, Sugar 0.6 g

SEVEN LAYER CHICKEN ENCHILADA DIP

Seven Layer Chicken Enchilada Dip image

Layered dip with flavors of an enchilada--made easy with Hamburger Helper® mix.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 12

Number Of Ingredients 12

Ingredients

2 tablespoons butter or margarine
1 box Hamburger Helper™ cheesy enchilada
1 3/4 cups water
1 cup milk
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups chopped deli rotisserie chicken
1 can (16 oz) Old El Paso™ refried beans
1 cup sour cream
1 cup shredded Mexican cheese blend or Cheddar cheese (4 oz)
1/4 cup chopped pickled jalapeño chiles
1 tomato, diced
Tortilla chips, as desired

Steps:

In 10-inch skillet, melt butter over medium heat. Stir in uncooked rice (from Hamburger Helper box). Continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, milk, seasoning mix (from Hamburger Helper box) and beans. Heat to boiling.
Reduce heat. Cover and simmer 20 minutes, stirring frequently. Stir in chicken; cover and remove from heat. Let rest 5 minutes.
Meanwhile, spread beans on 14-inch serving platter. In small bowl, mix sour cream and topping (from Hamburger Helper box). Spread over beans. Top with hamburger mixture, cheese, jalapeño chiles and tomato. Serve with tortilla chips.

Nutrition Facts : ServingSize 1 Serving

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