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Layered Asian Dip

Spice Islands®

Layered Asian Dip


  • Prep Time: 30 minutes
  • Total Time: 1 hour 5 minutes

12 servings


Asian Sauce

1 tablespoon Argo® Corn Starch

1-1/2 tablespoons brown sugar

1/2 teaspoon Spice Islands® Ground Ginger

1/ 2 teaspoon Spice Islands® Garlic Powder

1/8 teaspoon Spice Islands® Crushed Red 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


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.

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