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Layered Asian Dip

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An Asian variation on the popular layered dip served at many parties.

 
 
SKILL LEVEL
Serves
12 servings
 
 
Beehive®
Crown®
Fleischmann's®
 
 
Ingredients
 
Asian Sauce
1 tablespoon Fleischmann's® Corn Starch
1-1/2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/ 2 teaspoon garlic powder
1/8 teaspoon red crushed pepper
1/4 cup Crown® Lily White® Corn Syrup
OR Beehive® OR Crown® Golden Syrup
1/4 cup soy sauce
1 tablespoon dry sherry
1-1/2 teaspoons sesame oil
1-1/2 teaspoons rice vinegar
Dip Layers
2 packages (8 ounces each) cream cheese, softened
1 cup Monterey Jack cheese, shredded
1/2 cup frozen edamame, thawed
1/2 cup shredded carrots
1 cup cooked small shrimp OR finely chopped chicken
1/4 cup diced green onions
1/4 cup chopped cilantro
 
Instructions
 

Stir corn starch, brown sugar, ginger, garlic and crushed red pepper together in a small saucepan  Add corn syrup, soy sauce, sherry, sesame oil and rice vinegar; stir well.

Cook over medium heat, stirring occasionally.  Heat until mixture boils for 1 full minute.  Remove from heat and let cool for 30 minutes.

To assemble dip, spread cream cheese on a serving platter with a raised lip.  Drizzle with Asian Sauce.  Sprinkle with Monterey Jack cheese, edamame, carrots, shrimp, green onions and cilantro.  Serve with crackers or mini rice cakes.

Gluten Free:  Make sure to use a gluten free soy sauce.

 
Total Time
 
Cook Time 5 minutes
Cool Time 30 minutes
 
 

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