Layered Asian Salad Dip

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 20
• 1 cup cooked chicken breast, chopped
• 1/2 cup carrot, shredded
• 1/4 cup unsalted peanuts, chopped
• 3 tablespoons green onions, minced
• 3 tablespoons reduced sodium soy sauce, divided
• 1 tablespoon cilantro or 1 tablespoon parsley, minced
• 1 garlic clove, minced
• 1 teaspoon sesame seeds, toasted
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cornstarch
• 1/2 cup water
• 2 tablespoons ketchup
• 1 1/2 teaspoons worcestershire sauce
• 1/2 teaspoon cider vinegar
• 2 drops hot pepper sauce
• 1 (8 ounce) package reduced-fat cream cheese
• sesame rice crackers or tortilla chips

Recipe

• 1 in a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds.
• 2 cover and refrigerate for several hours.
• 3 in a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, worcestershire sauce, vinegar and pepper sauce until smooth.
• 4 bring to a boil; cook and stir for 1-2 minutes or until thickened. cool for 5 minutes. cover and refrigerate.
• 5 just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. spread evenly into a 12-in. serving dish.
• 6 cover with chicken mixture; drizzle with sauce.
• 7 serve with crackers or chips.