Creamy Asian Dip Recipes

SWEET AND SOUR ASIAN DIP WITH WONTON CHIPS

Steps:

• Preheat the oven to 400°F, line the baking sheet with aluminium foil and lightly spray it with cooking oil.
• Cut each wonton wrapper into triangles. Place them in a single layer leaving some space between two.
• Lightly spray some oil on these and sprinkle some sea salt. Bake for total of 6-8 mins turning half way through until crispy and golden.
• Let them cool on pan for 5 mins and then transfer to a plate/cooling rack to cool further. Once cooled completely, store airtight until ready to use.
• In a mixing bowl, add the cream cheese, sour cream and sweet and sour sauce and mix till well combined.
• Next goes the veggies - green and red bell pepper, spring onions (green and white), carrots, cilantro and finally salt and pepper.
• If you like it spicy add the Sriracha sauce, you can skip this too but highly recommend it since it adds a hint of spice and garlic flavor to this dip. Mix till well combined.
• Creamy and delicious Sweet and Sour Asian Dip is ready. Wait no more, garnish with some sesame seeds and spring onion greens and serve it with these crispy Wonton Chips, Enjoy!!

LAYERED ASIAN DIP

Steps:

• In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours., For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold., To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers.

ASIAN DIPPING SAUCE

Steps:

• Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.

EASY ASIAN VEGGIE DIP

Steps:

• Mix ingredients until well blended.
• Serve as a dipping sauce for fresh vegetables, such as cucumber slices, snow peas and baby carrots.

ULTRA EASY CREAM CHEESE DIP

Steps:

• Place the cream cheese in a bowl. Using a fork, mash the cheese while gradually pouring in the milk to make a smooth mixture. Stir in garlic salt to taste.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

CREAMY ASIAN DIP

Steps:

• Place all ingredients except the chopped cilantro and daikon or fennel in blender or food processor; add 2 tablespoons water and process until very smooth. Refrigerate at least an hour to let flavors develop. Stir in chopped cilantro.
• The dip may be made up to 2 days ahead. Just before serving, sprinkle with the daikon or fennel. Serve with an assortment of raw vegetables.

CRUDITES WITH ASIAN-STYLE DIP

Steps:

• Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place bowl with dip in center of platter. Surround with assorted vegetables and serve.

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.