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Layered Asian Dip

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“My mom makes this dip for family get togethers. It's delicious and a nice change from all the Mexican dips. Don't let the long list of ingredients fool you, it's quite easy and you can do most of it ahead of time and just layer it before you want to serve it (don't forget to set out the cream cheese to soften though!). I think mixing in some finely shredded cabbage instead of the onions would be a good and more Asian alternative, but then again, I don't much care for onions. Definitely take the time to make your own wonton dippers, they're easy to do and they compliment the dip wonderfully! Enjoy.”
READY IN:
37mins
SERVES:
30
YIELD:
1 10-inch tray
UNITS:
US

Ingredients Nutrition

Directions

  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.

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