Asian Inspired Layered Dip Recipes

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ASIAN-INSPIRED LAYERED DIP

Break out of your dip rut with our Asian-Inspired Layered Dip. This creamy, veggie-packed sesame dip features KRAFT Asian Toasted Sesame Dressing.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 9



Asian-Inspired Layered Dip image

Steps:

  • Mix cream cheese, sour cream and dressing until blended; spread onto large plate.
  • Top with remaining ingredients.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 2 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Asian Toasted Sesame Dressing
1 cup finely chopped broccoli
1 cup finely chopped sugar snap peas
4 green onions, chopped
1/4 cup shredded carrots
1/2 cup chopped drained canned mandarin oranges
1/2 cup chopped PLANTERS Lightly Salted COCKTAIL Peanuts

LAYERED ASIAN DIP

Use crispy wonton crackers to scoop up hearty helpings of a colorful, Oriental-inspired dip.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h55m

Yield 30

Number Of Ingredients 19



Layered Asian Dip image

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.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Crackers), Sodium 160 mg, Sugar 2 g, TransFat 0 g

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)

LAYERED ASIAN DIP

A very different version of the famous Mexican seven layer dip. I always get raves when I bring it to parties and there are never any leftovers.

Provided by Adie264

Categories     Spreads

Time 2h35m

Yield 30 serving(s)

Number Of Ingredients 19



Layered Asian Dip image

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.

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

CRUDITES WITH ASIAN-STYLE DIP

Provided by Sally Gilmour

Categories     Condiment/Spread     Ginger     Vegetable     No-Cook     Cocktail Party     Vegetarian     Mayonnaise     Vinegar     Spice     Sour Cream     Sesame     Bon Appétit     Japan

Yield Makes 1 cup dip

Number Of Ingredients 12



Crudites with Asian-Style Dip image

Steps:

  • Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Place bowl with dip in center of platter. Surround with assorted vegetables and serve.

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)

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