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Layered Asian Dip

PrintPrint Recipe
  • Yield: 12 servings
  • Prep Time: 0:30
  • Cool Time: 30 minutes
  • Cook Time: 5 minutes

Ingredients

  • Asian Sauce
  • 1 tablespoon corn starch
  • 1-1/2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/ 2 teaspoon garlic powder
  • 1/8 teaspoon red crushed pepper
  • 1/4 cup Karo® Light Corn Syrup
  • OR Karo® Dark Corn Syrup
  • 1/4 cup soy sauce
  • 1 tablespoon dry sherry
  • 1-1/2 teaspoons sesame oil
  • 1-1/2 teaspoons rice vinegar
  • Dip Layers
  • 2 package s (8 ounces each) cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup frozen edamame, thawed
  • 1/2 cup shredded carrots
  • 1 cup cooked small shrimp OR finely chopped chicken
  • 1/4 cup diced green onions
  • 1/4 cup chopped cilantro

Directions

  1. Stir corn starch, brown sugar, ginger, garlic and crushed red pepper together in a small saucepan Add corn syrup, soy sauce, sherry, sesame oil and rice vinegar; stir well.
  2. Cook over medium heat, stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat and let cool for 30 minutes.
  3. To assemble dip, spread cream cheese on a serving platter with a raised lip. Drizzle with Asian Sauce. Sprinkle with Monterey Jack cheese, edamame, carrots, shrimp, green onions and cilantro. Serve with crackers or mini rice cakes.
  4. Gluten Free: Make sure to use a gluten free soy sauce.
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print image

Layered Asian Dip

  • Yield: 12 servings
  • Prep Time:  30 minutes
  • Cool Time: 30 minutes
  • Cook Time: 5 minutes

Ingredients

  • Asian Sauce
  • 1 tablespoon corn starch
  • 1-1/2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/ 2 teaspoon garlic powder
  • 1/8 teaspoon red crushed pepper
  • 1/4 cup Karo® Light Corn Syrup
  • OR Karo® Dark Corn Syrup
  • 1/4 cup soy sauce
  • 1 tablespoon dry sherry
  • 1-1/2 teaspoons sesame oil
  • 1-1/2 teaspoons rice vinegar
  • Dip Layers
  • 2 package s (8 ounces each) cream cheese softened
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup frozen edamame thawed
  • 1/2 cup shredded carrots
  • 1 cup cooked small shrimp OR finely chopped chicken
  • 1/4 cup diced green onions
  • 1/4 cup chopped cilantro

Directions

  • Stir corn starch, brown sugar, ginger, garlic and crushed red pepper together in a small saucepan Add corn syrup, soy sauce, sherry, sesame oil and rice vinegar; stir well.
  • Cook over medium heat, stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat and let cool for 30 minutes.
  • To assemble dip, spread cream cheese on a serving platter with a raised lip. Drizzle with Asian Sauce. Sprinkle with Monterey Jack cheese, edamame, carrots, shrimp, green onions and cilantro. Serve with crackers or mini rice cakes.
  • Gluten Free: Make sure to use a gluten free soy sauce.