Sesame Chicken Dip Recipe
At work, we always have a 'holiday feast,' and everyone brings a dish to pass. A co-worker made this dip, and it went over so well that I adopted it as my own.—Dawn Schutte, Sheboygan, Wisconsin
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 36
contains white meat
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
- 2 garlic cloves minced
- 2 tablespoons reduced-sodium soy sauce
- 1/2 cup chopped salted peanuts
- 2 cups chopped fresh baby spinach
- 4 teaspoons sesame oil
- 4 cups shredded cooked chicken breast
- 1 jar (10 ounces) sweet-and-sour sauce
- sesame rice crackers
- 3 packages (8 ounces each) reduced-fat cream cheese
- 1 cup thinly sliced green onions (about 8)
- Carbohydrate 0.0757998732288662 g
- Cholesterol 0 mg
- Fat 0.501204964809615 g
- Fiber 0.00647305169560628 g
- Protein 0.0496584681571604 g
- Saturated Fat 0.0711892127957243 g
- Serving Size 1 1 serving (1g)
- Sodium 20.7876675984045 mg
- Sugar 0.0693268215332599 g
- Trans Fat 0.0223557234800255 g
- Calories 5 calories
Directions Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour. Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers. Yield: 36 servings (1/4 cup each). Originally published as Sesame Chicken Dip in Taste of Home December/January 2009, p41
