Layered Thai Chicken Dip

I made this recipe (which I adapted from one I found on Food.com) over Memorial Day Weekend and I swear it did not last 5 minutes.  It was devoured so quickly, that I wished I had made two or three of them.

Granted, the serving of this followed an afternoon at a brewery and evening on the lake, but this really was delicious.

This amazing dip has sweetness, sourness & some heat. There are also a variety of textures - crunch from the cashews, crispness from the green onion and creaminess from the cream cheese, all things that keep every bite interesting. Not to mention, that the crunchy, baked wonton wrappers are the perfect dipping vessel.

I think one of the things everyone loved about this is that it is pretty unusual. Chicken dips are of course a dime a dozen, as are layered dips. But I haven't come across any cold asian chicken dips at any bbq, tailgate or party that we've been too.

This is easy to assemble and can be made ahead of time, which of course is an added bonus.

A few notes:
- Dip is best served a little colder than room temperature.
- If you aren't a big fan of heat, don't omit the Sriracha - just use or two small squirts. If you like heat - several very generous squirts will do. Hot sauce can be used in place of Sriracha, but the Sriracha really does add additional layers of flavor.
- Be sure to use low sodium soy sauce - regular soy sauce will render this too salty.
- Fat free cream cheese can be used in place of low-fat cream cheese if you are watching fat.
- I baked my chicken with olive oil and salt and pepper. If you are in a pinch time-wise, use rotisserie chicken.
- Don't skip the milk in the cream cheese base. It helps thin it just the right amount.

Layered Thai Chicken Dip

Topping
1 1/2 cups shredded cooked chicken
3/4 cup shredded carrot
2 tablespoons finely chopped fresh cilantro
3 garlic cloves, finely chopped
2 1/2 tablespoons low sodium soy sauce
1/3 teaspoon ground ginger

Wonton Dippers
30 wonton skins
cooking spray

Sauce
2 1/2 tablespoons packed brown sugar
2 teaspoons cornstarch
1/2 cup water
2 tablespoons all natural ketchup
1 tablespoon rice wine vinegar
2 teaspoons Worcestershire sauce
Several squirts of Sriracha

Base
reduced fat cream cheese, softened
1 1/2 tablespoons reduced fat milk

Garnish
1/3 cup unsalted cashews, chopped
4 medium green onions, sliced

In a small bowl, mix topping ingredients. Cover and refrigerate at least two hours, can be made a day ahead of time.

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 cream cheese mixture in the bottom of a pie plate or pan (9 or 10 inch will do). Spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions.

If making ahead, refrigerate until about 20 minutes before serving.

Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half. On 2 large cookie sheets lightly coated with cooking spray, arrange wonton skins in a single layer. Spray the tops of the wontons with cooking spray. Sprinkle with coarse sea salt. Bake about 6 minutes or until crisp; cool.

Serve with crisp wontons.