Layered Asian Dip

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

Prep Time

Minutes

Total Time

2:55

Hrs:Mins

Makes

servings

Topping

cup cubed cooked chicken

2/3

cup shredded carrots

tablespoon chopped fresh parsley

clove garlic, finely chopped

tablespoons soy sauce

1/4

teaspoon ground ginger

Wonton Dippers

wonton skins (about 3 1/4-inch square)

Cooking spray

Sauce

tablespoons packed brown sugar

teaspoons cornstarch

1/2

cup water

tablespoons ketchup

tablespoon rice wine vinegar

teaspoons Worcestershire sauce

drops red pepper sauce

Base

packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel)

tablespoon milk

Garnish

1/3

cup unsalted cashews, chopped

medium green onions, sliced (1/4 cup)

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.

Makes 30 servings (2 tablespoons dip and 2 crackers each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Kitchen Tips

Increase the amount of red pepper sauce to suit your personal taste.

For curved wonton dippers, slightly crumble foil and place on cookie sheet. Spray foil with cooking spray and arrange wonton skins in single layer. Spray wontons with cooking spray and bake as directed.

Nutrition Information:

1 Serving (1 Serving (2 Tablespoons Dip and 2 Crackers))

Calories 80

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 160mg;
Total Carbohydrate 5g

(Dietary Fiber 0g,
Sugars 2g),

Protein 4g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Layered Asian Dip

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens