Well we survived the Blizzard ’14 and the temperatures went from -30F with wind chill to 50F this weekend including rain and flooding! In my previous posting I shared a few pictures that I took through our window since it was too frigid to go outside. I went shopping on Saturday and it was rather hot after the frigid temperatures. The blizzard dumped a lot of snow on our area and the roads were pretty bad for a few days. Luckily there was a driving ban for about 24-hours which definitely help. But this blizzard does not compare to the Blizzard ’77 that I lived through where schools were closed for two-weeks. Here is a great slide show called “Blizzard of 77 The White Death”. Click here to view the 7-minute slide show with audio. I could never explain how devastating and dangerous this blizzard was – cars were literally buried from the high winds.
But now that the storm is over I am back to posting new recipes! This was a great dip that we enjoyed on New Years Eve since I was able to have everything prepared ahead of time and quickly assembled it before serving. I have made this dip for more years than I can remember. It is different and some people find it rather unusual when they first see it. But don’t let that stop you – it is delicious! I like to use a rotisserie BBQ chicken to save time from having to cook the chicken. Typically I make the chicken topping and sauce the day before and just assemble the dip before serving. When I bring this dip to parties, I assemble everything except for adding the sauce and topping. This dip does not store well once the sauce is added – everything gets a bit soggy and loses its freshness.
¾ to 1 cup chopped, cooked chicken
½ to 2/3 cup shredded carrots
1 tbsp soy sauce, low-sodium
1/2 tsp ginger
1 garlic clove, minced
Sweet and Sour Sauce
2 tbsp brown sugar
1 tsp cornstarch
½ cup water
2 tbsp ketchup
1 tbsp rice wine vinegar
½ tbsp Worcestershire sauce, low-sodium
8-ounce cream cheese, low-fat or fat-free, softened
1 tbsp milk, skim
¼ cup chopped, unsalted peanuts
Green onions, sliced
Wheat Thin crackers or your favorite crackers
Chicken Topping Preparation
Mix together the chicken topping ingredients in a small bowl. Refrigerate to blend the flavors.
Sweet and Sour Sauce Preparation
In a small saucepan combine the brown sugar and cornstarch. Mix well and gradually add the remaining ingredients and cook for about 5-minutes. Mixture should slightly thicken. Cool the sauce and place in refrigerator. I serve mine chilled but you could also use it room temperature.
Base and Assembling the Dip Preparation
Combine the softened cream cheese and milk – blend until smooth and fluffy. Spread the mixture over a 10-inch round serving dish or two smaller dishes. Spoon the chicken topping evenly over the cream cheese mixture. Drizzle the sweet and sour sauce and then add the unsalted peanuts and sliced green onions. Serve immediately.