Courtesy of Argo Foodservice

 

Makes: 12 servings
Cook Time: 5 minutes
Cool Time: 30 minutes

Asian Sauce Ingredients:

• 1 Tbsp. Argo® Corn Starch
• 1-1/2 Tbsp. brown sugar
• 1/2 tsp. Durkee® Ground Ginger
• 1/ 2 tsp. Durkee® Garlic Powder
• 1/8 tsp. Durkee® Crushed Red Pepper
• 1/4 cup Karo® Light Corn Syrup OR Dark Corn Syrup
• 1/4 cup gluten-free soy sauce
• 1 Tbsp. dry sherry
• 1-1/2 tsp. sesame oil
• 1-1/2 tsp. rice vinegar

Dip Layers Ingredients:

• 2 packages (8 oz. each) cream cheese, softened
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup frozen edamame, thawed
• 1/2 cup shredded carrots
• 1 cup cooked small shrimp OR finely chopped chicken
• 1/4 cup diced green onions
• 1/4 cup chopped cilantro

Directions:

1. Stir corn starch, 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.

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