Layered Sweet And Sour Asian Dip With Fried Wonton Dippers Recipes

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.

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 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.

SWEET AND SOUR DIPPING SAUCE

Steps:

• In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.