Layeredasiandip Best Recipes

LAYERED ASIAN DIP

Ingredients:

• 1 cup cubed chicken (I use the honey grilled strips)
• 2/3 cup shredded carrot
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, finely chopped
• 2 tablespoons soy sauce
• 1/4 teaspoon ground ginger
• 30 wonton skins
• 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, if desired
• neufchatel cheese (less fat cream cheese)
• 1 tablespoon milk
• 1/3 cup unsalted cashews, chopped
• 4 medium green onions, sliced

Steps:

• In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
• Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool.
• In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining 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 ASIAN APPETIZER

Ingredients:

• 3/4 cup choppeed cooked chicken
• 3 tablespoons sliced green onions
• 2 tablespoons chopped fresh cilantro, DIVIDED
• 2 tablespoons soy sauce
• 1/2 teaspoon finely chopped fresh ginger
• 1 garlic clove, chopped
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 1/4 cup unsalted peanuts, chopped
• 1/2 cup shredded carrot
• 1/2 cup bottled sweet and sour sauce

Steps:

• Combine cooked chicken, green onion, ONE tablespoon cilantro, soy sauce, ginger and garlic in small bowl. Mix well. Cover; refrigerate at least 2 hours to blend flavors.
• To serve, combine cream cheese and milk in small bowl. Beat at medium speed, scraping bowl often, until smooth (about 1-2 minutes).
• Spread cream cheese over bottom of serving plate. Spoon chicken mixture evenly over cream cheese to within 1/2 inch of edge.
• Top with remaining cilantro, peanuts and carrots. Drizzle with sweet and sour sauce. Serve with crackers.
• Note: Cooking time is actually the time for the chicken mixture to marinate.

LAYERED ASIAN DIP

Ingredients:

• 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
• 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)

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.