Layered Asian Dip

Ingredients

• 
  Asian Sauce
• 1 tablespoon Argo® 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 packages (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.