Layered Asian Dip

• 1 cup cooked cubed chicken
• 23 cup shredded carrot
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, finely chopped
• 2 tablespoons soy sauce
• 14 teaspoon ground ginger
• 30 wonton skins (usually available in the produce section)
• cooking spray
• 2 tablespoons packed brown sugar
• 2 teaspoons cornstarch
• 12 cup water
• 2 tablespoons ketchup
• 1 tablespoon rice wine vinegar
• 2 teaspoons Worcestershire sauce
• 4 drops red pepper sauce
• 2 (8 ounce) packages cream cheese
• 1 tablespoon milk
• 13 cup unsalted cashews, chopped coarsely
• 4 medium green onions, sliced

1. In a small bowl, mix topping ingredients.
2. Cover and refrigerate 2 to 4 hours.
3. Cut each wonton in half, corner to corner, to create triangles.
4. Line 2 large cookie sheets with foil (crunch it up a bit for more interesting shapes), then spray the foil with cooking spray.
5. Arrange the wonton triangles in a single layer on the foil, then spray them with more cooking spray.
6. Bake in a 400 degree oven for about 6 minutes until the chips are slightly golden and crispy.
7. Remove from trays and set aside to cool.
8. In a small saucepan, mix together brown sugar and cornstarch.
9. Gradually beat in remaining sauce ingredients with a whisk.
10. Cook over medium heat about 5 minutes, stirring often with the whisk, until thick.
11. Cool to room temperature.
12. In a medium bowl, beat cream cheese and milk with electric mixer.
13. Spread on a 10-inch serving plate.
14. Just before serving, spoon topping over cream cheese, drizzle with sauce, then sprinkle with cashews and onions.
15. Serve with wonton chips.

chicken, carrot, parsley, garlic, soy sauce, ground ginger, wonton, cooking spray, brown sugar, cornstarch, water, ketchup, rice wine vinegar, worcestershire sauce, drops red pepper sauce, cream cheese, milk, unsalted cashews, green onions

Taken from www.food.com/recipe/layered-asian-dip-289896 (may not work)