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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 36 |
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At work, we always have a 'holiday feast,' and everyone brings a dish to pass. A co-worker made this dip, and it went over so well that I adopted it as my own.Dawn Schutte, Sheboygan, Wisconsin Ingredients:
2 tablespoons reduced-sodium soy sauce |
4 teaspoons sesame oil |
2 garlic cloves, minced |
4 cups shredded cooked chicken breast |
3 packages (8 ounces each) reduced-fat cream cheese |
8 green onions, thinly sliced |
1/2 cup chopped salted peanuts |
2 cups chopped fresh baby spinach |
1 jar (10 ounces) sweet-and-sour sauce |
sesame rice crackers |
Directions:
1. In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: 36 servings (1/4 cup each).
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