7-LAYER THAI CHICKEN DIP
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 0
Steps:
- You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
- Fried Noodles
- Heat 2 inches of peanut oil in a saucepan until a deep-fry thermometer registers 375 degrees F. Fry 1/2 ounce broken thin rice noodles in batches until they puff, 15 seconds. Drain on paper towels. (Or use chow mein noodles.)
- Herb Salad
- Toss 1/4 cup each chopped mint, cilantro and scallions with 2 teaspoons lime juice, and salt to taste.
- Spicy Cucumber
- Toss 1/2 diced cucumber with 1 1/2 teaspoons sweet Thai chili sauce.
- Peanut Sauce
- Pulse 1/2 cup creamy peanut butter, 2 tablespoons coconut milk,1 tablespoon each soy sauce and rice vinegar, 1 1/2 teaspoons finely chopped peeled ginger, 1 teaspoon each Sriracha and honey, and the juice of 1/2 lime in a food processor until smooth.
- Rotisserie Chicken
- Shred 1 cup (skin removed).
- Carrots
- Shred 1 cup (about 3).
- Coconut Dressing
- Pulse 3 ounces cream cheese, 1/2 cup cilantro leaves, 1/4 cup coconut milk, the grated zest and juice of 1/2 lime and salt to taste in a food processor until smooth.
ULTIMATE 7 LAYER DIP
Make and share this Ultimate 7 Layer Dip recipe from Food.com.
Provided by Jens Kitchen
Categories < 15 Mins
Time 10m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
- Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
- Serve with chips.
- Dip can be stored, tightly covered, in the refrigerator up to 2 days.
Nutrition Facts : Calories 31.7, Fat 2, SaturatedFat 1.2, Cholesterol 5.8, Sodium 97.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.3, Protein 1.4
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