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Layered Asian Dip
An Asian variation on the popular layered dip served at many parties.
Quick Facts
Prep Time: 30 minutes
Cook Time: 5 minutes
Cool Time: 30 minutes
Yield: 12 servings
Ingredients
Asian Sauce
- 1 tablespoon Argo® 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 Karo® Light Corn Syrup
- OR Karo® Dark Corn 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
Directions
- 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.
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