This Sesame Chicken Dip is fresh and full of Asian flavors. This appetizer has layers of cream cheese, sweet and sour sauce, chicken, onions, and peanuts for some crunch.
Recently we had some friends invite us out for Thai food. Y’all, John and I have had horrific Thai experiences in the past. I won’t go into detail but we are scarred for life.
It’s so hard for me to pass up a night with friends. I’m an extroverted introvert. Or vice versa. I love being alone but I get energy from interacting with people.
So when someone invites me out and I know there’s gonna be good conversation (yes, you Claire)…I can’t pass it up. But I did. And it killed me.
I said, “Catch you next time,” because I didn’t want them to change their plans for us.
I was really stretching myself when I made this Thai Coconut Chicken but the difference is that I made it in MY kitchen where I could control what I was eating.
So why this Sesame Chicken Dip? I loved it. Cream cheese topped with sweet and sour sauce, green onions, spinach, Asian flavored chicken…it just works.
It tastes fresh and really can’t be considered cooking because it’s more layering. The sesame oil is a must for that distinctive Asian taste.
reduced-sodium soy sauce
shredded cooked chicken breast
(8 ounce) packages
reduced-fat cream cheese
(10 ounce) jar
chopped fresh baby spinach
thinly sliced green onions
chopped salted peanuts
Sesame rice crackers
(must use these)
Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour.
Spread the cream cheese onto a large serving plate. You want a fairly thin layer so that the toppings to cream cheese has a good ratio. Top the cream cheese with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with rice crackers.
I’m usually all about using full fat cream cheese but the reduced fat is a little softer which works better for dipping.
This makes a ton! Half it for a smaller group.
Source: Taste of Home