Sesame Chicken Dip
This dip is always a hit.
2 Tbs soy sauce
4 tsp sesame oil
2 garlic cloves, minced
2 cups cooked shredded chicken breast (about 2 breasts)
12 oz cream cheese at room temperature
2 Tbs heavy cream
8 scallions, thinly sliced on the diagonal, whites and greens divided
3/4 cup chopped salted peanuts, divided
1 cup fresh baby spinach, chopped, divided
1, 8-oz jar sweet and sour sauce
Toasted sesame seeds for garnish
Crackers
In a large zip-top plastic bag, combine soy sauce, sesame oil, garlic and mix well. Add chicken, seal bag and mix to coat the chicken evenly. Refrigerate at least 1 hour, overnight is best.
In a large mixing bowl, whip the cream cheese until fluffy and smooth. Add heavy cream and mix until well blended and the cheese has a soft, spreadable consistency but still holds its shape. Fold in the white portions of the scallions, half of the peanuts and half of the spinach.
Spread the cream cheese mixture onto a serving platter in a thin layer (about 1/2 to 3/4 inch thick). Drizzle some of the sweet and sour sauce over the top. Lay down the remaining spinach on top, then add the chicken. Drizzle with a bit more sweet and sour sauce. Top with about half of the scallion greens, chopped peanuts and add a final light drizzle of sweet and sour sauce. Sprinkle with toasted sesame seeds. Cover with plastic wrap and refrigerate at least 2 hours for flavors to meld.
Serve with crackers.
Note: For a spicy version, add 1 or 2 diced Thai red peppers or jalapeño peppers to the cream cheese, seeds removed. If available, use black sesame seeds for a nice visual effect. Low-fat cream cheese can be substituted if desired. You will have some scallion greens left over for other uses.
2 Tbs soy sauce
4 tsp sesame oil
2 garlic cloves, minced
2 cups cooked shredded chicken breast (about 2 breasts)
12 oz cream cheese at room temperature
2 Tbs heavy cream
8 scallions, thinly sliced on the diagonal, whites and greens divided
3/4 cup chopped salted peanuts, divided
1 cup fresh baby spinach, chopped, divided
1, 8-oz jar sweet and sour sauce
Toasted sesame seeds for garnish
Crackers
In a large zip-top plastic bag, combine soy sauce, sesame oil, garlic and mix well. Add chicken, seal bag and mix to coat the chicken evenly. Refrigerate at least 1 hour, overnight is best.
In a large mixing bowl, whip the cream cheese until fluffy and smooth. Add heavy cream and mix until well blended and the cheese has a soft, spreadable consistency but still holds its shape. Fold in the white portions of the scallions, half of the peanuts and half of the spinach.
Spread the cream cheese mixture onto a serving platter in a thin layer (about 1/2 to 3/4 inch thick). Drizzle some of the sweet and sour sauce over the top. Lay down the remaining spinach on top, then add the chicken. Drizzle with a bit more sweet and sour sauce. Top with about half of the scallion greens, chopped peanuts and add a final light drizzle of sweet and sour sauce. Sprinkle with toasted sesame seeds. Cover with plastic wrap and refrigerate at least 2 hours for flavors to meld.
Serve with crackers.
Note: For a spicy version, add 1 or 2 diced Thai red peppers or jalapeño peppers to the cream cheese, seeds removed. If available, use black sesame seeds for a nice visual effect. Low-fat cream cheese can be substituted if desired. You will have some scallion greens left over for other uses.
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