Layered Asian Dip Recipe

Name: Layered Asian Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked cubed chicken; ⅔ cup shredded carrot; 1 tablespoon chopped fresh parsley; 1 garlic clove, finely chopped; 2 tablespoons soy sauce; ¼ teaspoon ground ginger; 30 wonton skins (usually available in the produce section); cooking spray; 2 tablespoons packed brown sugar; 2 teaspoons cornstarch; ½ cup water; 2 tablespoons ketchup; 1 tablespoon rice wine vinegar; 2 teaspoons Worcestershire sauce; 4 drops red pepper sauce; 2 (8 ounce) packages cream cheese; 1 tablespoon milk; ⅓ cup unsalted cashews, chopped coarsely; 4 medium green onions, sliced

Servings: persons

1 cup cooked cubed chicken
⅔ cup shredded carrot
1 tablespoon chopped fresh parsley
1 garlic clove, finely chopped
2 tablespoons soy sauce
¼ teaspoon ground ginger
30 wonton skins (usually available in the produce section)
cooking spray
2 tablespoons packed brown sugar
2 teaspoons cornstarch
½ cup water
2 tablespoons ketchup
1 tablespoon rice wine vinegar
2 teaspoons Worcestershire sauce
4 drops red pepper sauce
2 (8 ounce) packages cream cheese
1 tablespoon milk
⅓ cup unsalted cashews, chopped coarsely
4 medium green onions, sliced

1
In a small bowl, mix topping ingredients.
2
Cover and refrigerate 2 to 4 hours.
3
Cut each wonton in half, corner to corner, to create triangles.
4
Line 2 large cookie sheets with foil (crunch it up a bit for more interesting shapes), then spray the foil with cooking spray.
5
Arrange the wonton triangles in a single layer on the foil, then spray them with more cooking spray.
6
Bake in a 400 degree oven for about 6 minutes until the chips are slightly golden and crispy.
7
Remove from trays and set aside to cool.
8
In a small saucepan, mix together brown sugar and cornstarch.
9
Gradually beat in remaining sauce ingredients with a whisk.
10
Cook over medium heat about 5 minutes, stirring often with the whisk, until thick.
11
Cool to room temperature.
12
In a medium bowl, beat cream cheese and milk with electric mixer.
13
Spread on a 10-inch serving plate.
14
Just before serving, spoon topping over cream cheese, drizzle with sauce, then sprinkle with cashews and onions.
15
Serve with wonton chips.

443

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 cup cooked cubed chicken, ⅔ cup shredded carrot, 1 tablespoon chopped fresh parsley, 1 garlic clove, finely chopped, 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