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Layered Asian Dip

  • Beginner
  • 12 servings
  • 2 hr 40 min
Baking Success Or Baking Mess


Asian Sauce
1 tablespoon Fleischmann's® Corn Starch
1-1/2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/ 2 teaspoon garlic powder
1/8 teaspoon red crushed pepper
1/4 cup Crown® Lily White® Corn Syrup
OR Beehive® OR Crown® Golden Syrup
1/4 cup soy sauce
1 tablespoon dry sherry
1-1/2 teaspoons sesame oil
1-1/2 teaspoons rice vinegar
Dip Layers
2 packages (8 ounces each) cream cheese, softened
1 cup Monterey Jack cheese, shredded
1/2 cup frozen edamame, thawed
1/2 cup shredded carrots
1 cup cooked small shrimp OR finely chopped chicken
1/4 cup diced green onions
1/4 cup chopped cilantro


Stir corn starch, brown sugar, ginger, garlic and crushed red pepper together in a small saucepan Add corn syrup, soy sauce, sherry, sesame oil and rice vinegar; stir well.

Cook over medium heat, stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat and let cool for 30 minutes.

To assemble dip, spread cream cheese on a serving platter with a raised lip. Drizzle with Asian Sauce. Sprinkle with Monterey Jack cheese, edamame, carrots, shrimp, green onions and cilantro. Serve with crackers or mini rice cakes.

Gluten Free: Make sure to use a gluten free soy sauce.

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