This layered dip is chock full of crunchy vegetables and chicken drenched in a yummy Asian-inspired sauce. The creamy peanut butter base adds a fun twist! Enjoy with crackers at your next party!
There’s nothing like a good appetizer to get the party started, right? I have a confession to make: I am terrible at appetizers. Most seem so finicky. If I’m hosting, I can totally make some hot little bites in the oven. But as things have it, in this stage of life, I rarely host [even though I’d love to]. We’re usually tasked with bringing x, y, or z to a gathering…and it’s just a pain to try to transport a hot dish, and sometimes those cute little bites just get gross if they sit for awhile. So cold dips are my go-to appetizers. Hummus, guacamole, salsa, I love them all. But they aren’t very fancy.
This Layered Asian Dip takes a normal dip up a notch! It’s a play off of Mexican Seven Layer Dip, even though it’s only a three layer dip. But it’s three layers of awesome: a creamy base of peanut butter and cream cheese; a wonderful medley of chicken, carrots, peanuts, cilantro, scallions, and aromatics like ginger and garlic; and last but not least–a slightly sweet, slightly spicy Asian dressing on top. This dressing is really what makes the dip, imo. Sure, chicken and peanut butter are staples of my diet, but the sauce brings everything together in a nice package. It’s tangy and delicious!
This dip is perfect for a party because you can make all the components ahead of time and chill them in the fridge, then go get ready, and then assemble at the last minute. I love it when things work out that way so I don’t have to worry about the dish losing its beauty while we’re waiting for things to get started. This dip is best enjoyed the day it is made, but the leftovers are still tasty the next day. By the way, you’ll have some extra sauce leftover–it’s perfect for tossing with some plain white rice and cooked veggies [I love those bags of frozen Asian vegetables] for a quick side dish during the week. Enjoy!
Layered Asian Dip
from The Sweets Life
- 1/4 cup brown sugar, packed
- 2 teaspoons cornstarch
- 1 cup water
- 1/4 cup ketchup
- 2 tablespoons rice wine or white vinegar
- 1 tablespoon Worcestershire sauce
- 3 drops hot sauce [like Sriracha]
- 3/4 cup cooked chicken, shredded
- 1/2 cup shredded carrot
- 1/4 cup chopped unsalted peanuts
- 2-3 sliced scallions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 8 ounces softened cream cheese
- 2-4 ounces creamy peanut butter [depending on how strong of a peanut butter flavor you like]
- 2-3 tablespoons milk
- crackers for serving
First, prepare sauce. Whisk brown sugar and cornstarch together in a small saucepan set over medium heat. Pour in water, ketchup, vinegar, Worcestershire, and hot sauce. Cook for 5 minutes or until mixture thickens. Transfer to a small bowl to cool. When cool, cover and refrigerate to further thicken for 30 minutes or up to 24 hours in advance.
Next, stir together all topping ingredients in a bowl. Cover and refrigerate for 2-4 hours.
Just before serving, beat together cream cheese, peanut butter, and just enough milk to make mixture smooth. Spread on the bottom of a 10 inch pie pan or serving dish. Sprinkle topping over cream cheese mixture, then drizzle 1/2 cup sauce [there will be leftovers] on top.
Serve with crackers immediately.
Linked up with: Weekend Potluck.