Layered Asian Salad Dip Recipes

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

Ingredients

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 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

Ingredients

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

Ingredients

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 SALAD RECIPE

Layered Asian Salad Recipe image

Bring the perfect dish to a summer get-together with this Layered Asian Salad Recipe. There's a little heat and lot of crunch in this Asian Salad recipe.

Provided by My Food and Family

Categories Side Dish Recipes

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1/2 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup creamy peanut butter
1 tsp. Sriracha sauce (hot chili sauce)
3 cups shredded red cabbage
4 cups loosely packed chopped romaine lettuce
1 cup pea pods, cut diagonally in half
2 carrots, shredded (about 1 cup)
4 green onions, sliced
1/2 cup lightly salted dry roasted peanuts, chopped

Steps:

Whisk dressing, peanut butter and Sriracha sauce until blended; spread onto bottom of clear 2-1/2-qt. bowl.
Cover with layers of remaining ingredients.
Toss salad with dressing mixture just before serving.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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

Ingredients

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.