Asian Layered Dip

Asian Layered Dip

argo logo   Courtesy of Argo Foodservice


Asian-Layered Dip

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


  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.