Layered Asian Dip Recipe

Name: Layered Asian Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 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; Wonton Dippers; 30 wonton skins; 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, if desired; Base; neufchatel cheese (less fat cream cheese); 1 tablespoon milk; Garnish; 1/3 cup unsalted cashews, chopped; 4 medium green onions, sliced

Servings: persons

Topping
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
Wonton Dippers
30 wonton skins
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, if desired
Base
neufchatel cheese (less fat cream cheese)
1 tablespoon milk
Garnish
1/3 cup unsalted cashews, chopped
4 medium green onions, sliced

1
In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
2
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.
3
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.
4
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.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Topping, 1 cup cubed chicken (I use the honey grilled strips), 2/3 cup shredded carrot, 1 tablespoon chopped fresh parsley, and more.

Yes, Layered Asian Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Layered Asian Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions