Ingredients: |
Ingredients: Topping:
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
Sauce:
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
Base:
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel)
1 tablespoon milk
Garnish:
1/3 cup unsalted cashews, chopped
4 medium green onions, sliced (1/4 cup)
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Directions: |
Directions: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. |
This recipe for Asian Dip - Layered is from