Sweet and Sour Asian Dip with Wonton Chips // Shweta in the Kitchen // Yogi Hollow

 

For Sweet and Sour Dip

  • ½ cup sour cream
  • ½ cup cream cheese at room temperature
  • ¼ cup Sweet and sour sauce used La Choy Brand
  • 2 tablespoon green bell pepper finely chopped
  • 2 tablespoon red bell pepper finely chopped
  • 2 tablespoon spring onions white and green including,finely chopped
  • 2 tablespoon carrots grated
  • 1 tablespoon cilantro chopped
  • 2 teaspoon Sriracha hot sauce (optional and to taste but highly recommend adding this)
  • salt adjust to taste
  • black pepper freshly cracked, adjust to taste
  • sesame seeds optional, for garnishing

For Wonton Chips

  • 10-12 Wonton wrappers
  • Cooking Oil Spray/Oil as needed
  • Sea salt as needed

INSTRUCTIONS
 

For Wonton Chips

  • Preheat the oven to 400°F, line the baking sheet with aluminium foil and lightly spray it with cooking oil.
  • Cut each wonton wrapper into triangles. Place them in a single layer leaving some space between two.
  • Lightly spray some oil on these and sprinkle some sea salt. Bake for total of 6-8 mins turning half way through until crispy and golden.
  • Let them cool on pan for 5 mins and then transfer to a plate/cooling rack to cool further. Once cooled completely, store airtight until ready to use.

For Sweet and Sour Dip

  • In a mixing bowl, add the cream cheese, sour cream and sweet and sour sauce and mix till well combined.
  • Next goes the veggies - green and red bell pepper, spring onions (green and white), carrots, cilantro and finally salt and pepper.
  • If you like it spicy add the Sriracha sauce, you can skip this too but highly recommend it since it adds a hint of spice and garlic flavor to this dip. Mix till well combined.
  • Creamy and delicious Sweet and Sour Asian Dip is ready. Wait no more, garnish with some sesame seeds and spring onion greens and serve it with these crispy Wonton Chips,  Enjoy!! 

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