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Appetizers

Layered Asian Dip

  • 30m serving time
  • 35m cooking time
  • 12 food portion(s)
Layered Asian Dip

Made with Maizenaku

Maizenaku
SEE PRODUCT

Asian Sauce

  • 1 tablespoon maizenaku
  • 5 ½ tablespoons brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ⅛ teaspoon red crushed pepper
  • ¼ cup Light Corn Syrup
  • ¼ Dark Corn Syrup
  • ¼ cup soy sauce
  • 1 tablespoon dry sherry
  • 5 ½ teaspoons sesame oil
  • 5 ½ teaspoons rice vinegar

Dip Layers

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • ½ cup frozen edamame, thawed
  • ½ cup shredded carrots
  • 1 cup cooked small shrimp OR finely chopped chicken
  • ¼ cup diced green onions
  • ¼ cup chopped cilantro

HOW TO MAKE

  1. Stir maizenaku, 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.

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

  3. 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.

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