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.
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.
- 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.
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.
This looks absolutely delicious! Great idea!
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!