Layered dips like this one are a perfect comfort food for afternoon snacking or family movie nights. This finger food recipe comes together in under 30 minutes with just 9 easy ingredients. It’s loaded with Asian-inspired flavors, so wonton chips are the perfect choice for dipping! An easy gluten-free appetizer recipe that everyone can enjoy this holiday season. The kids can even help layer the layers! This dip can be prepared in advance.
4 gluten-free egg roll wrappers Cooking spray ½ cup + 3 tablespoons Kikkoman® Gluten-Free Hoisin Sauce, divided ½ pound chicken, cooked and shredded 16 ounces cream cheese ½ cup shredded cheddar cheese ½ cup water chestnuts, chopped ⅓ cup purple cabbage, finely shredded ¼ cup cilantro, chopped ¼ cup roasted salted peanuts, chopped
To make wonton chips: Preheat oven to 375ºF and line 2 medium baking sheets with parchment paper. Slice egg roll wrappers into 4 squares and then slice each square diagonally, creating 8 wonton chips per egg-roll wrapper. Place on baking sheets. Spray wrappers with cooking spray. Bake for 6-7 minutes on center rack in oven until crisp golden brown. Cool at room temperature for 10 minutes.
While wonton chips cool, heat ½ cup hoisin sauce over medium heat in a skillet. Add shredded chicken and cook for 5 minutes. Turn off heat and refrigerate for 30 minutes.
Mix cream cheese and 2 tablespoons hoisin sauce in a mixing bowl until smooth. Spoon mixture evenly into a serving bowl.
Top cream cheese layer with shredded hoisin chicken, shredded cheese, water chestnuts, shredded purple cabbage, cilantro, and roasted peanuts. Drizzle with remaining tablespoon of hoisin sauce. Serve with wonton chips for dipping.