Layered Asian Dip

Total Time: 37 mins Preparation Time: 35 mins Cook Time: 2 mins

Ingredients

• 1 cup cooked cubed chicken
• 2/3 cup shredded carrot
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, finely chopped
• 2 tablespoons soy sauce
• 1/4 teaspoon ground ginger
• 30 wonton skins (usually available in the produce section)
• cooking spray
• 2 tablespoons packed brown sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 tablespoons ketchup
• 1 tablespoon rice wine vinegar
• 2 teaspoons worcestershire sauce
• 4 drops red pepper sauce
• 2 (8 ounce) packages cream cheese
• 1 tablespoon milk
• 1/3 cup unsalted cashews, chopped coarsely
• 4 medium green onions, sliced

Recipe

• 1 in a small bowl, mix topping ingredients. cover and refrigerate 2 to 4 hours.
• 2 cut each wonton in half, corner to corner, to create triangles. line 2 large cookie sheets with foil (crunch it up a bit for more interesting shapes), then spray the foil with cooking spray. arrange the wonton triangles in a single layer on the foil, then spray them with more cooking spray. bake in a 400 degree oven for about 6 minutes until the chips are slightly golden and crispy. remove from trays and set aside to cool.
• 3 in a small saucepan, mix together brown sugar and cornstarch. gradually beat in remaining sauce ingredients with a whisk. cook over medium heat about 5 minutes, stirring often with the whisk, until thick. cool to room temperature.
• 4 in a medium bowl, beat cream cheese and milk with electric mixer. spread on a 10-inch serving plate. just before serving, spoon topping over cream cheese, drizzle with sauce, then sprinkle with cashews and onions. serve with wonton chips.