Sesame Thai Chicken Dip

Yield: 20 servings

Prep Time: 2 30

Total Time: 2 30

Ingredients

1 ½ tablespoons soy sauce, I use low-sodium
1 tablespoon sesame oil, toasted or regular
2 cloves garlic, finely minced
2 to 3 cups cooked, shredded chicken (rotisserie chicken works great)
16 ounces (454 g) cream cheese, softened to room temperature
1 cup (227 g) sweet Thai chili sauce
1 to 2 cups finely chopped fresh spinach (see note)
½ cup finely chopped chives or green onions
½ cup chopped peanuts or toasted sesame seeds
Sesame rice crackers, for serving

Instructions

Whisk together the soy sauce, sesame oil and garlic. Toss with the shredded chicken. Set aside.
Spread cream cheese evenly on 10- to 12-inch serving plate or platter. Top with sweet Thai chili sauce, spinach, chicken, chives or green onions, and peanuts or sesame seeds.
Serve right away or refrigerate 2-4 hours (any longer and the peanuts can soften and the spinach can get a bit wilty). Serve with rice crackers.

Notes

Spinach: I kind of load up the spinach on this dip because I really love fresh spinach, but you can add just a smattering (like a sprinkling of chopped cilantro). Speaking of cilantro, I'm guessing you could sub out the spinach and use fresh, chopped cilantro (or add both).

Sweet Thai Chili Sauce: I almost always buy the Mae Ploy or Thai's kitchen brands of sweet Thai chili sauce. I haven't made my own, but there are a lot of homemade recipes if you do a quick google search.

Leftovers: the leftovers of this dip are really good. Keep in mind the spinach and peanuts will soften if/when refrigerated for longer than a couple of hours.

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