Cooking From Memory ~ A Recipe Journal

Layered Asian Appetizer

6a6e2443-d50d-49f7-994d-fbd7aa9a758aIngredients for the Topping

  • ¾ cup cubed cooked chicken
  • ½ cup shredded carrots
  • ½ cup shopped unsalted cashews, peanuts or water chestnuts
  • 3 Tablespoons sliced green onions
  • 1 Tablespoon chopped fresh parsley
  • 1 clove garlic, minced
  • 2 Tablespoons soy sauce
  • ¼ teaspoon ginger

Ingredients for the Zippy Sweet and Sour Sauce

  • ¼ cup packed brown sugar
  • 2 teaspoons cornstarch
  • 1 cup water
  • ¼ cup catsup
  • 2 Tablespoons vinegar
  • 1 Tablespoon Worcestershire Sauce
  • 3 drops hot pepper sauce (Sriracha)

The Base ~

  •  8 ounces cream cheese, softened
  • 1 Tablespoon milk

Method ~

In a small bowl, combine all topping ingredients; mix well. Cover; refrigerate several hours or overnight to blend flavors. In a small saucepan, combine brown sugar and cornstarch; mix will. Gradually stir in remaining sauce ingredients; cook over medium heat for about 5 minutes or until mixture thickens, stirring frequently. Cool. In a small bowl, combine cream cheese and milk. Beat until smooth and fluffy. Spread the cream cheese mixture over the bottom of a 10 inch round serving dish. Spoon topping evenly over the cream cheese. Drizzle with ¼ to ½ the sauce. Serve with crackers. To store remaining sauce, cover, refrigerate.


A combination of chopped nuts and water chestnuts can be used in the topping. Zippy Sweet and Sour Sauce can also be used to marinate poultry. Use 2 (8-ounce) packages and 2 Tablespoons of milk for a thicker base layer.

With thanks to Nancy Lundborg, Dayton’s St. Paul … This recipes comes from a 1992 United Way Cookbook.


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