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Asian Dip - Layered Recipe

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Asian Dip - Layered image


This recipe for Asian Dip - Layered, by , is from Mom's Favorite Recipes, 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!



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

Wonton Dippers:
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)

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.

Number Of Servings:
Number Of Servings:
30 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I made this many times for functions at work and it was always the first to gone and everyone asks for the recipe.




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