Name: Layered Asian Dip
Prep time: 20 min
Total time: 20 min
Yield: 20 servings
Cuisine: Asia
Ingredients: 1 cup chopped cooked chicken breast; 1/2 cup shredded carrot; 1/4 cup chopped unsalted peanuts; 3 tablespoons chopped green onions; 1 tablespoon minced fresh parsley; 1 teaspoon toasted sesame seeds; 3 tablespoons reduced-sodium soy sauce, divided; 1 garlic clove, minced; 1-1/2 teaspoons cornstarch; 1/2 cup water; 2 tablespoons brown sugar; 2 tablespoons ketchup; 1-1/2 teaspoons Worcestershire sauce; 1/2 teaspoon cider vinegar; 2 drops hot pepper sauce; 1 package (8 ounces) reduced-fat cream cheese; Assorted rice crackers

Topped with garlicky chicken, peanuts and a tangy soy-based glaze, this layered Asian dip serves up texture and flavor in every bite.

This layered Asian dip is a welcome twist on the more familiar seven-layer dip. The base is a creamy mix of tangy soy-slicked cream cheese that’s smooth enough to spread but thick enough to hold its ground under the weight of the next layer: chopped chicken tossed with garlic, peanuts, carrots, scallions, parsley and sesame seeds. The layers are bright, crunchy and fragrant—fresh herbs and toasted nuts mingling with the deep umami of soy sauce. Over the top goes a glossy, brick-red sauce that pools in all the right places.

This is the dip you want when the snack table needs a main character. It balances richness and bite, sweetness and salt, crunch and creaminess with the kind of thoughtfulness usually reserved for multi-course dinners. Spoon it onto rice crackers or wedge-cut cucumbers, or just go in with a spoon and make peace with the fact that it probably won’t last long.

Layered Asian Dip Ingredients

Chicken breast
Shredded carrot
Unsalted peanuts
Green onions
Fresh parsley
Toasted sesame seeds
Soy sauce
Garlic
Cornstarch
Water
Brown sugar
Ketchup
Worcestershire sauce
Cider vinegar
Hot pepper sauce
Cream cheese
Rice crackers

Directions

Step 1: Make the chicken layer

A glass bowl on a marble surface containing chopped green onions, shredded carrots, chopped peanuts, sesame seeds, cooked chicken pieces, and chopped herbs. A metal spoon and a small bowl are nearby. — Shailesh Kumar for taste of Home

In a bowl, combine the chicken, carrots, peanuts, green onions, parsley and sesame seeds.

A glass bowl filled with a dark soy-based sauce containing minced garlic or ginger sits on a marble surface next to a spoon and a partial bowl of chopped vegetables and nuts. — Shailesh Kumar for taste of Home

Mix together 2 tablespoons of the soy sauce and the garlic in a separate bowl.

A glass bowl filled with a mixture of cubed tofu, sliced carrots, chopped green onions, and herbs, with a metal spoon resting inside. The bowl is placed on a light marble surface. — Shailesh Kumar for taste of Home

Toss that with the chicken mixture. Refrigerate, covered, for several hours.

Step 2: Cook and chill the sauce

A stainless steel pot with milk is heating on a black induction cooktop, with a metal whisk placed nearby on a white marble countertop. — Shailesh Kumar for taste of Home

In a small saucepan, mix the cornstarch and water until smooth.

A saucepan on an electric stovetop contains milk, ketchup, soy sauce, and seasoning, viewed from above on a marble countertop. — Shailesh Kumar for taste of Home

Then stir in the brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce.

A saucepan filled with orange-red sauce and a metal whisk sits on a black induction cooktop, placed on a white marble countertop. — Shailesh Kumar for taste of Home

Bring the mixture to a boil, then cook and stir until the sauce has thickened, one to two minutes. Let the sauce cool slightly, then refrigerate it, covered, until it’s cold.

Step 3: Assemble the dip

A glass bowl with cream cheese, vanilla extract, and sugar on a white marble surface, next to a metal whisk. — Shailesh Kumar for taste of Home

Mix the cream cheese and remaining soy sauce.

A glass bowl filled with creamy, light beige frosting being mixed with a metal whisk, placed on a white marble surface. — Shailesh Kumar for taste of Home

Stir until blended, then transfer that to a serving plate, spreading it evenly. Top the cream cheese with the chicken mixture, then drizzle the sauce over the top. Serve the dip with crackers.

A white plate with two round, flat corn tortillas and a serving of shredded chicken in a tomato-based sauce with vegetables. Another plate and a serving dish are partially visible in the background. — Shailesh Kumar for taste of Home

How to Store Layered Asian Dip

Store the layered Asian dip in airtight food storage containers in the refrigerator. For the best texture, keep the cream cheese base, chicken mixture and sauce in separate containers, then assemble them just before serving. Enjoy the dip within three days for the freshest flavor.

Layered Asian Dip Tips

Close-up of a bowl filled with shredded chicken, sliced green onions, carrots, peanuts, and a red sauce on a creamy base. The dish appears to be garnished with sesame seeds and herbs. — Shailesh Kumar for taste of Home

Can you make layered Asian dip ahead of time for a party?

You can make the layered Asian dip up to one day ahead by prepping each component separately and storing them in the fridge. Assemble the dip just before serving to keep the layers fresh and visually appealing.

Can you use rotisserie chicken in layered Asian dip?

You can use rotisserie chicken in this layered Asian dip as a convenient shortcut. You’ll want to chop it finely and remove the skin for the best texture.

What can you serve with layered Asian dip?

You can serve layered Asian dip alongside Asian-inspired snacks and small plates like scallion pancakes, vegetable egg rolls, edamame or chicken pot stickers. These shareable bites pair well with the dip’s bold flavors and create a cohesive appetizer spread.

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Layered Asian Dip

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Yield:20 servings

Prep:20 min

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Ingredients

1 cup chopped cooked chicken breast
1/2 cup shredded carrot
1/4 cup chopped unsalted peanuts
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon toasted sesame seeds
3 tablespoons reduced-sodium soy sauce, divided
1 garlic clove, minced
1-1/2 teaspoons cornstarch
1/2 cup water
2 tablespoons brown sugar
2 tablespoons ketchup
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon cider vinegar
2 drops hot pepper sauce
1 package (8 ounces) reduced-fat cream cheese
Assorted rice crackers

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Directions

In a bowl, combine first 6 ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours.

For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold.
To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers.

Nutrition Facts

1 serving: 61 calories, 4g fat (2g saturated fat), 13mg cholesterol, 165mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.

Author

Joy Manning

Joy Manning has been nominated for a James Beard Journalism Award, an IACP award, and anthologized in The Best Food Writing book series. She's the author of the books Stuff Every Cook Should Know, Almost Meatless, and Is Our Food Killing Us? She was the recipe editor for Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook and a r...