Layered Asian Salad Dip Food

LAYERED SWEET AND SOUR ASIAN DIP WITH FRIED WONTON DIPPERS

Steps:

• In a small saute pan, add 1 tablespoon vegetable oil. Break noodles into small pieces and toast lightly
• Mix cream cheese, mayonnaise, ginger, and garlic until well combined. Spread on the bottom of your grill pan in an even layer.
• Top with Sweet & Sour sauce
• Mix chicken, soy sauce and hoisin, then layer over sweet and sour sauce
• Top with carrots, green onions, water chestnuts, toasted ramen noodles, and bacon.
• Heat oil on medium-high. Cut each wonton wrapper into 3 strips. Fry a few at a time careful not to crowd the pan. Cook 1 to 2 minutes on the first side, flip and fry another 30 seconds to 1 minute, or until golden brown.
• Draw on paper towels. Sprinkle with salt immediately after removing from oil if desired.
• Serve cold or room temperature

LAYERED ASIAN DIP

Steps:

• In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours., For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold., To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers.

LAYERED ASIAN DIP

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.

LAYERED ASIAN DIP

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.

LAYERED SALAD

Steps:

• For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
• For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
• Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
• Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

LAYERED ASIAN SALAD DIP

Steps:

• In a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds.
• Cover and refrigerate for several hours.
• In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and pepper sauce until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate.
• Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. Spread evenly into a 12-in. serving dish.
• Cover with chicken mixture; drizzle with sauce.
• Serve with crackers or chips.

TACO SALAD DIP

Steps:

• Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish; season with taco seasoning mix and stir. Spread the bean mixture into an even layer.
• Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.
• Refrigerate dish until the bean layer firms, about 30 minutes.
• Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

LAYERED ASIAN DIP

Steps:

• Wash the bok choy and chop it, discarding the stems.
• Mix the cream cheese, soy sauce, & water chestnuts together then spread in a 9 inch circle on a 12 inch serving plate.
• Layer the bok choy, bean sprouts & onions over the cream cheese. Then place the rice crackers or vegetables along the edge of the plate.

LAYERED ORIENTAL DIP RECIPE

Steps:

• Place chopped chicken in a one gallon resealable plastic bag.
• Add in the carrot, cashews, onions, parsley, soy sauce, ginger and garlic.
• Seal and refrigerate for several hours to blend the flavors.
• Combine the cream cheese and milk in a mixing bowl.
• Beat until smooth and fluffy.
• Spread mixture over the bottom of a 12 inch serving platter or pie plate.
• Spoon the chicken mixture over the cream cheese.
• Drizzle with the sweet and sour sauce and serve with crackers.
• To make the sweet and sour sauce, combine the brown sugar and cornstarch in a small saucepan.
• Gradually stir in the remaining ingredients and heat over medium heat.
• Cook, stirring constantly, for about 5 minutes or until the sauce thickens.
• Cool, cover and refrigerate until ready to use.