Sesame Chicken Dip
A crowd-pleasing, cool and creamy sesame chicken dip with sweet-and-sour sauce and crunchy peanuts.
Equipment
- Mixing Bowl
- large serving plate
- Spoon or spatula
- plastic wrap or cover
Ingredients
- 2 tablespoons reduced-sodium soy sauce
- 4 teaspoons sesame oil (no substitutions)
- 2 cloves garlic minced
- 4 cups shredded cooked chicken breast
- 3 packages reduced-fat cream cheese 8 ounce packages; see note
- 1 jar sweet-and-sour sauce 10 ounce jar
- 2 cups fresh baby spinach chopped
- 1 cup green onions thinly sliced (about 8)
- 1/2 cup salted peanuts chopped
- sesame rice crackers (for serving; must use these)
Instructions
- In a mixing bowl, combine the soy sauce, sesame oil, and minced garlic.
- Add the shredded cooked chicken to the bowl and toss until evenly coated; cover and refrigerate at least 1 hour.
- Slightly soften the cream cheese if needed and spread it in a fairly thin, even layer on a large serving plate.
- Spoon the sweet-and-sour sauce over the cream cheese layer, spreading gently to cover.
- Top the sauce with the chopped baby spinach, then evenly scatter the chilled, sauced chicken over the spinach.
- Sprinkle the thinly sliced green onions and chopped salted peanuts over the top.
- Cover and refrigerate the assembled dip at least 2 hours before serving.
- Serve chilled with sesame rice crackers.
Notes
- Reduced-fat cream cheese is softer and better for dipping.
- This recipe makes a large quantity; halve it for a smaller group.
- Refrigerate between assembly steps for best texture.
- Use salted peanuts for optimal flavor.
- Use sesame rice crackers as the recommended dipper.