Layered Asian Dip

Everybody loves the popular layered Mexican dip, this is the delicious Asian equivalent!

Quick Facts

Prep Time: 30 minutes
Cook Time: 5 minutes
Cool Time: 30 minutes
Yield: 12 servings


Asian Sauce

  • 1 tablespoon Argo® Corn Starch
  • 1-1/2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/ 2 teaspoon garlic powder
  • 1/8 teaspoon red crushed pepper
  • 1/4 cup Karo® Light Corn Syrup
  • OR Karo® Dark Corn Syrup
  • 1/4 cup soy sauce
  • 1 tablespoon dry sherry
  • 1-1/2 teaspoons sesame oil
  • 1-1/2 teaspoons rice vinegar

Dip Layers

  • 2 packages (8 ounces 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.
  4. Gluten Free:  Make sure to use a gluten free soy sauce.