This sweet and spicy layered Asian dip has a homemade sweet and sour sauce, savory cashews, and spicy green onions over a cream cheese base.
PREP TIME 15 minutesminutes
Additional Time 12 hourshours
COOK TIME 10 minutesminutes
TOTAL TIME 12 hourshours25 minutesminutes
YIELD 10servings
Ingredients
3/4cupshredded rotisserie chicken
1/2cupshredded carrots
1/2cupcashewschopped
3tablespoonsgreen onionssliced
1tablespoonparsleychopped
1teaspoonminced garlic
2tablespoonssoy sauce
1/4teaspoondried ginger
Zippy Sweet and Sour Sauce
1/4cupbrown sugarpacked
2teaspoonscornstarch
1cupwater
1/4cupketchup
2tablespoonsvinegar
1tablespoonsWorcestershire sauce
3 - 4drops hot pepper sauce
Cream Cheese Base
2(8 oz) bricks of cream cheese, softened
2tablespoonsmilk
Instructions
The Day Before You Want to Assemble:
In a small bowl, combine all the ingredients for the topping from the chicken through the ginger and mix.
Cover and refrigerate overnight: This is super important! The chicken eventually absorbs all the liquid and will prevent the appetizer from being too watery.
The Day of Assembly:
In a small saucepan, combine the brown sugar and cornstarch, mix. Stir in remaining sauce ingredients and cook over medium heat until thickens. Approximately 5 minutes. Stir or whisk frequently so it doesn't burn from all the sugar. Set aside to cool.
In a small bowl, combine the cream cheese and milk. Beat with a hand mixer until smooth and fluffy.
Spread the cream cheese mixture into the bottom of a pie pan or serving dish. Spoon the chicken topping evenly over the cream cheese and then drizzle a 1/2 cup of the sweet and sour sauce over the top.
The remaining sauce can be used for marinating chicken or a tasty dip for other appetizers.