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"The belly rules the mind."--Spanish Proverb

Layered Asian Dip Recipe

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This recipe for Layered Asian Dip is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1 c cubed cooked chicken
2/3 c shredded carrots
1 tbsp chopped parsley
1 clove garlic, finely chopped
2 tbsp soy sauce
1/4 tsp ground ginger

Wonton Dippers:
30 wonton skins
Cooking spray

Sauce:
2 tbsp brown sugar
2 tsp cornstarch
1/2 c water
2 tbsp ketchup
1 tbsp rice wine vinegar
2 tsp Worchestire sauce
4 drops red pepper sauce

Base:
2 pkgs (8oz) cream cheese
1 tbsp milk

GArnish:
1/3 c cashews, chopped
4 med green onions sliced
Directions:
Directions:
1. In bowl, mix topping ingredients. Cover and refridgerate 2-4 hrs.
2. Meanwhile, heat oven 400 degrees. Cut each wonton skin in half. On ungreased cookie sheet, arrange wonton on single layer. Spray wonton w/cooking spray. Bake about 6 min.
3. In saucepan, mix brown sugar and cornstarch. Gradually beat remaining sauce ingredients w/wire wisk. Cook over med heat about 5 min until thick, Cool to room temperature.
4. In bowl, beat cream cheese and milk. Spread on serving platter (about 10 in dia).Spoon topping over cheese;drizzle w/sauce and sprinkle w/cashews and green onions. Serve w/wontons.
Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
Prep 35 min

 

 

 

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