Layered Oriental Dip Recipes

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

Steps:

• In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
• 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.
• 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.
• 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.

Steps:

• Place chopped chicken in a one gallon resealable plastic bag.
• Add in the carrot, cashews, onions, parsley, soy sauce, ginger and garlic.
• Seal and refrigerate for several hours to blend the flavors.
• Combine the cream cheese and milk in a mixing bowl.
• Beat until smooth and fluffy.
• Spread mixture over the bottom of a 12 inch serving platter or pie plate.
• Spoon the chicken mixture over the cream cheese.
• Drizzle with the sweet and sour sauce and serve with crackers.
• To make the sweet and sour sauce, combine the brown sugar and cornstarch in a small saucepan.
• Gradually stir in the remaining ingredients and heat over medium heat.
• Cook, stirring constantly, for about 5 minutes or until the sauce thickens.
• Cool, cover and refrigerate until ready to use.

Steps:

• In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
• Meanwhile, heat oven to 400°F. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
• In 1-quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining sauce 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.
• 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.

Steps:

• For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
• Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
• Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
• Let stand until cool.
• For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
• Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
• Chill, covered, in the refrigerator.
• For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
• To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
• Spread with the chicken mixture.
• Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
• Chill, covered, until serving time.
• Serve with rice crackers.

Steps:

• In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Steps:

• Wash the bok choy and chop it, discarding the stems.
• Mix the cream cheese, soy sauce, & water chestnuts together then spread in a 9 inch circle on a 12 inch serving plate.
• Layer the bok choy, bean sprouts & onions over the cream cheese. Then place the rice crackers or vegetables along the edge of the plate.