Layered Asian Dip Recipe | Betty Crocker

Ingredients

• 1 cup cubed cooked chicken
• 2/3 cup shredded carrots
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, finely chopped
• 2 tablespoons soy sauce
• 1/4 teaspoon ground ginger
• 30 wonton skins (about 3 1/4-inch square)
• Cooking spray
• 2 tablespoons packed brown sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 tablespoons ketchup
• 1 tablespoon rice wine vinegar
• 2 teaspoons Worcestershire sauce
• 4 drops red pepper sauce
• 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel)
• 1 tablespoon milk
• 1/3 cup unsalted cashews, chopped
• 4 medium green onions, sliced (1/4 cup)