Recipe from: Laura Watson
I'm in luv with this dip!! Always rave reviews!
Ingredients
1 tablespoons soy sauce
2 teaspoons sesame oil
1 garlic clove, minced
2 cups shredded cooked chicken breast
1 package reduced-fat cream cheese
4 green onions, minced
1/4 cup salted peanuts, minced
1 cup chopped up fresh baby spinach
1/2 jar (10 oz jar) sweet-and-sour sauce
Sesame rice crackers
In a large plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.
**Variation** I like to add a little bit of cut up cilantro and toasted seasme seeds. Also, I find grilling the chicken really adds to the flavor.
I'm in luv with this dip!! Always rave reviews!
Ingredients
1 tablespoons soy sauce
2 teaspoons sesame oil
1 garlic clove, minced
2 cups shredded cooked chicken breast
1 package reduced-fat cream cheese
4 green onions, minced
1/4 cup salted peanuts, minced
1 cup chopped up fresh baby spinach
1/2 jar (10 oz jar) sweet-and-sour sauce
Sesame rice crackers
In a large plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.
**Variation** I like to add a little bit of cut up cilantro and toasted seasme seeds. Also, I find grilling the chicken really adds to the flavor.
Comments
Post a Comment