Name: Oriental Chicken Layer Dip Recipe
Prep time: PT-491239H43M59S
Cook time: 5 min
Total time: PT-491239H43M59S
Cuisine: Asian-Inspired
Ingredients: 3/4 cup shredded rotisserie chicken; 1/2 cup shredded carrots; 1/2 cup cashews, chopped; 3 tablespoons green onions, sliced; 1 tablespoon parsley, chopped; 1 teaspoon minced garlic; 2 tablespoons soy sauce; 1/4 teaspoon dried ginger; 1/4 cup packed brown sugar; 2 teaspoons cornstarch; 1 cup water; 1/4 cup ketchup; 2 tablespoons vinegar; 1 tablespoon Worcestershire sauce; 3-4 drops hot pepper sauce; 2 (8 oz) bricks of cream cheese, softened; 2 tablespoons milk

Introduction

This Oriental Chicken Layer Dip is a flavorful and unique appetizer that combines tender chicken with a zesty sweet and sour sauce. Perfect for parties or casual gatherings, its creamy base and crunchy toppings create a deliciously layered experience that everyone will love.

The image shows a white scalloped dish filled with a layered dip. The bottom layer is creamy, off-white in color and smooth in texture. On top there is a chunky mix of shredded chicken, thin orange carrot strips, chopped green scallions, and pieces of nuts, all drizzled with a dark brown sauce. A spoon scoops some dip out, revealing the creamy layer beneath. Next to the dish, there is a white tray holding a row of round golden crackers, and a white plate with two crackers topped with the layered dip. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup shredded rotisserie chicken
1/2 cup shredded carrots
1/2 cup chopped cashews
3 tablespoons sliced green onions
1 tablespoon chopped parsley
1 teaspoon minced garlic
2 tablespoons soy sauce
1/4 teaspoon dried ginger
Sweet and Sour Sauce:

1/4 cup packed brown sugar
2 teaspoons cornstarch
1 cup water
1/4 cup ketchup
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
3 to 4 drops hot pepper sauce

Cream Cheese Base:

2 (8 oz) bricks cream cheese, softened
2 tablespoons milk

Instructions

Step 1: The day before assembling, combine shredded chicken, carrots, cashews, green onions, parsley, garlic, soy sauce, and dried ginger in a small bowl. Mix well, cover, and refrigerate overnight. This allows the chicken to absorb the flavors and prevents the dip from becoming watery.
Step 2: On the day you plan to serve, prepare the sweet and sour sauce. In a small saucepan, mix brown sugar and cornstarch, then stir in water, ketchup, vinegar, Worcestershire sauce, and hot pepper sauce. Cook over medium heat, stirring frequently, until thickened, about 5 minutes. Remove from heat and let cool.
Step 3: In a small bowl, beat softened cream cheese and milk with a hand mixer until smooth and fluffy.
Step 4: Spread the cream cheese mixture evenly in the bottom of a pie pan or serving dish.
Step 5: Spoon the chicken mixture evenly over the cream cheese base.
Step 6: Drizzle about 1/2 cup of the sweet and sour sauce over the top of the layered dip. Save any remaining sauce for marinating or as an additional dip.
Step 7: Serve immediately with crackers for dipping.

Tips & Variations

For extra crunch, add chopped water chestnuts or sliced radishes into the chicken mixture.
Adjust the heat by adding more or fewer drops of hot pepper sauce depending on your preference.
Use low-fat cream cheese and a splash of lemon juice for a lighter version without sacrificing flavor.
The sweet and sour sauce can be made ahead and stored separately to keep the dip layers fresh.

Storage

Store any leftover dip covered tightly in the refrigerator for up to 3 days. Stir before serving again, and add a bit more sweet and sour sauce if needed. This dip is best enjoyed fresh but can be gently reheated if necessary—either in the microwave for short intervals or at room temperature before serving.

How to Serve

A shallow white bowl holds a dish with three main layers: the bottom layer is creamy and smooth, light beige in color and spread evenly, the middle layer is made of small, cooked chicken pieces with a light brown color mixed with thin orange carrot strips and chopped green scallions, and the top layer drizzled in glossy, thick reddish-brown sauce with scattered crushed peanuts throughout. The dish sits on a white marbled surface, and part of another white plate is visible in the upper right corner along with a metal cup or bowl in the lower left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken other than rotisserie?

Yes, cooked shredded chicken from any source works well. Just ensure it’s well seasoned and moist to keep the dip flavorful.

How far in advance can I prepare this dip?

Prepare the chicken topping and sweet and sour sauce up to a day ahead. Assemble the dip the day you plan to serve to maintain the best texture and freshness.

Oriental Chicken Layer Dip Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This Oriental Chicken Layer Dip is a flavorful and unique appetizer featuring shredded rotisserie chicken combined with vibrant carrots, crunchy cashews, and aromatic spices, layered over a smooth cream cheese base. Topped with a homemade zippy sweet and sour sauce, this dip is perfect for parties and gatherings, offering a delicious twist on traditional layered dips with an Asian-inspired flair.

Author: Lila
Prep Time: 15 minutes plus overnight refrigeration
Cook Time: 5 minutes
Total Time: Overnight + 20 minutes
Yield: Serves 8 to 10 as an appetizer 1x
Category: Appetizer
Method: Stovetop
Cuisine: Asian-Inspired

Ingredients

Scale

Chicken Topping

3/4 cup shredded rotisserie chicken
1/2 cup shredded carrots
1/2 cup cashews, chopped
3 tablespoons green onions, sliced
1 tablespoon parsley, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
1/4 teaspoon dried ginger

Zippy Sweet and Sour Sauce

1/4 cup packed brown sugar
2 teaspoons cornstarch
1 cup water
1/4 cup ketchup
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
3–4 drops hot pepper sauce

Cream Cheese Base

2 (8 oz) bricks of cream cheese, softened
2 tablespoons milk

Instructions

Prepare Chicken Topping: In a small bowl, combine shredded rotisserie chicken, shredded carrots, chopped cashews, sliced green onions, chopped parsley, minced garlic, soy sauce, and dried ginger. Mix well, cover, and refrigerate overnight to allow the chicken to absorb the liquid, preventing the dip from becoming watery.
Make Sweet and Sour Sauce: On the day of serving, combine brown sugar and cornstarch in a small saucepan. Stir in water, ketchup, vinegar, Worcestershire sauce, and hot pepper sauce. Cook over medium heat for about 5 minutes, stirring or whisking frequently until the sauce thickens. Remove from heat and set aside to cool.
Prepare Cream Cheese Base: In a small bowl, beat softened cream cheese and milk using a hand mixer until the mixture is smooth and fluffy.
Assemble the Dip: Spread the cream cheese mixture evenly into the bottom of a pie pan or serving dish. Spoon the prepared chicken topping evenly over the cream cheese layer.
Add Sauce Topping: Drizzle approximately 1/2 cup of the cooled sweet and sour sauce over the chicken layer. Reserve the remaining sauce for other uses such as marinating chicken or as a dip for other appetizers.
Serve: Serve the dip chilled with crackers for dipping.

Notes

Refrigerating the chicken topping overnight is crucial to ensure the liquid is absorbed and the dip doesn’t get watery.
Use rotisserie chicken for convenience, but cooked shredded chicken breast works well too.
The remaining sweet and sour sauce can be saved for marinating or as a complementary dip.
Serve chilled or at room temperature depending on preference.
Adjust hot pepper sauce to desired spice level.

Keywords: Oriental Chicken Dip, Layered Dip, Cream Cheese Dip, Sweet and Sour Sauce, Party Appetizer, Asian Flavored Dip