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Layered Oriental Dip Recipe

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This recipe for Layered Oriental Dip, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Thursday, November 13, 2008


3/4 c. cooked chicken or turkey, finely chopped
1/2 c. shredded fresh carrot
1/4 c. unsalted peanuts, chopped
3 tbsp. sliced green onions
1 tbsp. chopped fresh parsley
2 tbsp. soy sauce
1/4 tsp. ginger
1 clove garlic, minced
1/2 c. Sweet and Sour Sauce
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. milk
Sweet and Sour Sauce:
1/4 c. brown sugar, firmly packed
2 tbsp. cornstarch
1 c. water
1/4 c. ketchup
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
3 drops hot pepper sauce

Combine first 8 ingredients; mix well. Cover and refrigerate several hours to blend the flavors.
Sweet and Sour Sauce: In a small saucepan, combine sugar and cornstarch. Gradually stir in the remaining ingredients. Cook, stirring constantly, over medium heat about 5 min. or until slightly thickened. Cool. Cover and refrigerate. To serve, combine cream cheese and milk. Beat until smooth and fluffy. Spread over the bottom of a 12 in. diameter serving platter. Spoon chicken mixture evenly over the cream cheese. Drizzle with sauce. Serve with Wheat Thins or other crackers.




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