Layered Asian Dip Recipes

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LAYERED SWEET AND SOUR ASIAN DIP WITH FRIED WONTON DIPPERS



Layered Sweet and Sour Asian Dip with Fried Wonton Dippers image

Layered Sweet and Sour Asian Dip with Fried Wonton Dippers Sweet, sour and savory, this dip is unique and perfect for tailgating and entertaining

Provided by Paula

Categories     Appetizer

Time 20m

Number Of Ingredients 17

16 ounces cream cheese (- can use low fat or fat free)
2/3 cup mayonnaise (- can use olive oil mayonnaise)
2 teaspoon ginger (- I used the refrigerated prepared from Gourmet Garden, you can also use fresh minced)
2 teaspoon minced garlic (- again, I used prepared store bought)
10 ounce jar Sweet & Sour (- I used La Choy brand)
1 and 1/2 cup chicken (shredded or chopped)
2 tablespoon soy sauce
1 tablespoon hoisin sauce
2/3 cup carrots (grated or chopped )
1/3 cup green onions (sliced thin)
1 ounce jar water chestnuts (drained)
1 cup ramen noodles (discard spice pack, break noodles into small pieces and toast lightly)
1 tablespoon vegetable oil
2/3 cup bacon (cooked and crumbledAdditional ingredients)
12 ounce pack small wonton wrappers
oil for frying wonton wrappers
*optional salt for wontons

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

Nutrition Facts : Calories 298 kcal, Carbohydrate 12 g, Protein 8 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 51 mg, Sodium 679 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

LAYERED ASIAN DIP



Layered Asian Dip image

Use crispy wonton crackers to scoop up hearty helpings of a colorful, Oriental-inspired dip.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h55m

Yield 30

Number Of Ingredients 19

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
30 wonton skins (about 3 1/4-inch square)
Cooking spray
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
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel)
1 tablespoon milk
1/3 cup unsalted cashews, chopped
4 medium green onions, sliced (1/4 cup)

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.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Crackers), Sodium 160 mg, Sugar 2 g, TransFat 0 g

LAYERED ASIAN DIP



Layered Asian Dip image

Guests are quick to dig into this delectable dip. With tender chunks of chicken and Asian seasoning, it's a nice switch from traditional taco dip. -Bonnie Mazur, Reedsburg, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 20 servings.

Number Of Ingredients 17

1 cup chopped cooked chicken breast
1/2 cup shredded carrot
1/4 cup chopped unsalted peanuts
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon toasted sesame seeds
3 tablespoons reduced-sodium soy sauce, divided
1 garlic clove, minced
1-1/2 teaspoons cornstarch
1/2 cup water
2 tablespoons brown sugar
2 tablespoons ketchup
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon cider vinegar
2 drops hot pepper sauce
1 package (8 ounces) reduced-fat cream cheese
Assorted rice crackers

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.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 165mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

LAYERED ASIAN DIP



Layered Asian Dip image

A very different version of the famous Mexican seven layer dip. I always get raves when I bring it to parties and there are never any leftovers.

Provided by Adie264

Categories     Spreads

Time 2h35m

Yield 30 serving(s)

Number Of Ingredients 19

1 cup cubed chicken (I use the honey grilled strips)
2/3 cup shredded carrot
1 tablespoon chopped fresh parsley
1 garlic clove, finely chopped
2 tablespoons soy sauce
1/4 teaspoon ground ginger
30 wonton skins
cooking spray
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, if desired
neufchatel cheese (less fat cream cheese)
1 tablespoon milk
1/3 cup unsalted cashews, chopped
4 medium green onions, sliced

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.

ASIAN-INSPIRED LAYERED DIP



Asian-Inspired Layered Dip image

Break out of your dip rut with our Asian-Inspired Layered Dip. This creamy, veggie-packed sesame dip features KRAFT Asian Toasted Sesame Dressing.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Asian Toasted Sesame Dressing
1 cup finely chopped broccoli
1 cup finely chopped sugar snap peas
4 green onions, chopped
1/4 cup shredded carrots
1/2 cup chopped drained canned mandarin oranges
1/2 cup chopped PLANTERS Lightly Salted COCKTAIL Peanuts

Steps:

  • Mix cream cheese, sour cream and dressing until blended; spread onto large plate.
  • Top with remaining ingredients.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 2 g

LAYERED ORIENTAL DIP RECIPE



Layered Oriental Dip Recipe image

This multi-textured dip with an Asian flair is the perfect party hors d' oeuvre for any festive gathering.

Provided by STK FD WIFE

Categories     Asian

Time 25m

Yield 12 serving(s)

Number Of Ingredients 17

3/4 cup cooked chicken, and finely chopped
1/2 cup carrot, shredded
1/4 cup cashews, chopped
3 green onions, chopped
1 tablespoon parsley, chopped
2 tablespoons soy sauce
1/4 teaspoon ground ginger or 1/2 teaspoon grated fresh ginger
1 garlic clove, minced
8 ounces cream cheese, at room emperature
1 tablespoon milk
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup ketchup
2 tablespoons vinegar
1 cup water
1 tablespoon Worcestershire sauce
3 dashes hot sauce

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.

Nutrition Facts : Calories 131.3, Fat 8.5, SaturatedFat 4.1, Cholesterol 27.6, Sodium 330.4, Carbohydrate 10.1, Fiber 0.4, Sugar 6.9, Protein 4.3

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