NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Sesame Chicken Dip

2 T. ginger soy sauce
4 tsp. sesame oil
2 T. minced garlic (jar)
2 pkgs. Perdue "Southwestern"
3 (8 oz.) pkgs. low fat cream cheese
4 bunches scallions/green onions,
thinly sliced
1 c.+ salted peanuts
6 oz. pkg. baby spinach, chopped
10 oz. jar sweet & sour sauce
Sesame rice crackers

Combine ginger soy sauce, sesame oil, minced garlic and transfer to large resealable bag. Add chicken and coat with mixture. Refrigerate for minimum 1 hour; Spread cream cheese in 9 in. ceramic quiche dish (or comparable dish 1 in. deep); top with chicken. Sprinkle with onions, peanuts, spinach; drizzle with sweet & sour sauce. Cover and refrigerate minimum 2 hours before devouring. Serve with sesame rice crackers.

Susan Quinn - Fairfax, VA

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