Layered Asian Dip

Lately I have been putting a lot of thought into what people bring to parties. A recent get together yielded all sorts of party dips, and I am always impressed at what people bring. A couple of items that stood out was a spinach and artichoke dip, and the classic taco dip.

As we all nibbled, I began to think why no one ever brings a different type of dip, you know, like an Asian style dip. This is when I began to get creative, and I came up with what I am calling a layered Asian dip. The same style layers that you would typically find in your taco dip, but turned into Asian style.

Asian Dip Appetizer

If you are looking to impress your guests with something new on the table, try this one. It’s easy, packed full of flavor, and has some excellent texture to boot.

Ingredients:

  • 1 chicken breast, boneless, skinless
  • 2 tbsp soy sauce
  • 1 tbsp sherry cooking wine
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 3 carrots, end trimmed, skin removed, shredded
  • 2 green onions, chopped
  • 1/2 cup of water chestnuts, chopped
  • 3 tbsp cilantro, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1/4 cup of roasted peanuts, chopped
  • pinch of red chili flakes
  • 1 clove of garlic, minced
  • 1 tbsp sesame seeds, lightly toasted
  • 8 oz package of cream cheese, room temperature

Begin by marinating your chicken in the soy sauce, pepper, and sherry cooking wine. During this time, prepare the rest of your ingredients and add everything but the cream cheese and sesame seeds to a large bowl.

To a large pan, add the olive oil, bring to a medium high heat, and add the chicken breast. Cook the breast, about 4 minutes on each side, and once fully cooked, set aside to cool. Slice into thin strips, then cut them into cubes. Add the cooled chicken to the bowl, mix well, and place in the refrigerator.

Layered Asian Dip

When you are ready to serve, spread the cream cheese to the bottom of your serving dish. Sprinkle about half of the sesame seeds on the top of the cream cheese, then add the salad mixture onto the top. Spread out evenly, and sprinkle the remaining sesame seeds on the top.

Serve with wheat thins, tortilla chips, or heck, even bread. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Layered Asian Dip

  1. Awesome, I’ve made this twice for parties in last month, both times with rave reviews! Made wonton chips (easy) to go with it, but you are right – its awesome with anything including right off the spoon! I do add a little rice wine vinegar and sesame oil to the ‘salad’ part, adds great depth of flavor – but otherwise fab recipe and great idea!

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