Layered Asian Dip

Makes 12 servings

Make sure to use a gluten free soy sauce in order to make this dip gluten free.

Cook Time

5 minutes

Cool Time

30 minutes

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.