Recipe: Layered Asian Dip with Asian Sauce (using cheese, edamame and carrots)

LAYERED ASIAN DIP
"An Asian variation on the popular layered dip served at many parties."



FOR THE ASIAN SAUCE:
1 tablespoon Argo Corn Starch
1 1/2 tablespoons brown sugar
1/2 teaspoon Spice Islands Ground Ginger
1/ 2 teaspoon Spice Islands Garlic Powder
1/8 teaspoon Spice Islands Crushed Red Pepper
1/4 cup Karo Corn Syrup (light or dark)
1/4 cup soy sauce
1 tablespoon dry sherry
1 1/2 teaspoons sesame oil
1 1/2 teaspoons rice vinegar
FOR THE DIP:
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
FOR SERVING:
Crackers or mini rice cakes

TO PREPARE THE ASIAN SAUCE:
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.

Cook over medium heat, stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat and let cool for 30 minutes.

TO ASSEMBLE THE 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.

Makes 12 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.