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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 30 |
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A very different version of the famous Mexican seven layer dip. I always get raves when I bring it to parties and there are never any leftovers. Ingredients:
1 cup cubed chicken (i use the honey grilled strips) |
2/3 cup shredded carrot |
1 tablespoon chopped fresh parsley |
1 garlic clove, finely chopped |
2 tablespoons soy sauce |
1/4 teaspoon ground ginger |
30 wonton skins |
cooking spray |
2 tablespoons packed brown sugar |
2 teaspoons cornstarch |
1/2 cup water |
2 tablespoons ketchup |
1 tablespoon rice wine vinegar |
2 teaspoons worcestershire sauce |
4 drops red pepper sauce, if desired |
neufchatel cheese (less fat cream cheese) |
1 tablespoon milk |
1/3 cup unsalted cashews, chopped |
4 medium green onions, sliced |
Directions:
1. In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
2. Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool.
3. In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
4. In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.
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