Gluten-Free Hoisin Chicken 7 Layer Dip Recipe
Introduction
This Gluten-Free Hoisin Chicken 7 Layer Dip is a delightful twist on a classic appetizer, combining savory hoisin chicken with crunchy veggies and creamy layers. Perfect for parties or casual gatherings, it’s both flavorful and easy to prepare.
Ingredients
- 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
Instructions
- Step 1: Preheat the oven to 375ºF. Line two medium baking sheets with parchment paper.
- Step 2: Slice each egg roll wrapper into 4 squares, then cut each square diagonally to make 8 wonton chips per wrapper. Arrange chips on the baking sheets.
- Step 3: Lightly spray the wonton chips with cooking spray. Bake on the center rack for 6-7 minutes or until golden and crisp. Let them cool at room temperature for 10 minutes.
- Step 4: While chips cool, warm ½ cup of the hoisin sauce in a skillet over medium heat. Add the shredded chicken and cook for 5 minutes. Remove from heat and refrigerate the mixture for 30 minutes to chill.
- Step 5: In a mixing bowl, blend the cream cheese with 2 tablespoons of hoisin sauce until smooth. Spread this mixture evenly into a serving bowl as the base layer.
- Step 6: Layer the chilled hoisin chicken over the cream cheese. Follow with shredded cheddar cheese, chopped water chestnuts, finely shredded purple cabbage, chopped cilantro, and chopped roasted peanuts.
- Step 7: Drizzle the remaining 1 tablespoon of hoisin sauce on top. Serve immediately with the homemade wonton chips for dipping.
Tips & Variations
- For extra crunch, toast the peanuts lightly before chopping.
- Substitute cooked turkey or tofu for chicken to suit different dietary preferences.
- If you prefer milder flavors, reduce the amount of hoisin sauce or serve it on the side.
- Add a squeeze of lime over the top for a fresh, tangy twist.
Storage
Store leftover dip and wonton chips separately in airtight containers. The dip can be refrigerated for up to 3 days. Reheat the hoisin chicken layer gently before assembling if desired. Wonton chips are best enjoyed fresh but can be re-crisped in a 350ºF oven for a few minutes if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the hoisin chicken and cream cheese layers up to a day in advance. Keep them refrigerated separately and assemble just before serving to keep the textures fresh.
Are egg roll wrappers always gluten-free?
Not all egg roll wrappers are gluten-free, so be sure to check the packaging carefully or purchase specifically gluten-free wrappers to suit dietary needs.
PrintGluten-Free Hoisin Chicken 7 Layer Dip Recipe
This Gluten-Free Hoisin Chicken 7 Layer Dip is a flavorful and colorful appetizer featuring shredded hoisin chicken layered with creamy cream cheese, crunchy vegetables, and topped with roasted peanuts. Served with crispy homemade gluten-free wonton chips, it’s a perfect dish for parties or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 52 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Wonton Chips:
- 4 gluten-free egg roll wrappers
- Cooking spray
Hoisin Chicken:
- ½ cup Kikkoman® Gluten-Free Hoisin Sauce, divided
- ½ pound chicken, cooked and shredded
Dip Layers:
- 16 ounces cream cheese
- 3 tablespoons Kikkoman® Gluten-Free Hoisin Sauce (used 2 tablespoons mixed with cream cheese and 1 tablespoon for drizzle)
- 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
Instructions
- Prepare Wonton Chips: Preheat the oven to 375ºF. Line two medium baking sheets with parchment paper. Slice each gluten-free egg roll wrapper into 4 squares, then diagonally slice each square to create 8 triangular wonton chips per wrapper. Arrange the chips on the baking sheets and spray with cooking spray. Bake on the center rack for 6-7 minutes until crisp and golden brown. Remove and allow to cool at room temperature for 10 minutes.
- Cook Hoisin Chicken: While the chips cool, heat ½ cup of gluten-free hoisin sauce in a skillet over medium heat. Add the shredded cooked chicken, stirring to coat and heat for about 5 minutes. Remove from heat and refrigerate the mixture for 30 minutes to let flavors meld and to chill.
- Prepare Cream Cheese Layer: In a mixing bowl, combine 16 ounces of cream cheese with 2 tablespoons of hoisin sauce and mix thoroughly until smooth and evenly blended. Spread or spoon this mixture evenly into a serving bowl as the first layer of the dip.
- Assemble the Dip: Layer the shredded hoisin chicken evenly over the cream cheese layer. Next, add a layer of shredded cheddar cheese, followed by chopped water chestnuts, shredded purple cabbage, chopped cilantro, and chopped roasted salted peanuts to create seven distinct layers.
- Finish and Serve: Drizzle the remaining 1 tablespoon of hoisin sauce over the top of the assembled dip. Serve immediately with the homemade gluten-free wonton chips for dipping.
Notes
- Make sure the egg roll wrappers are gluten-free to keep the recipe safe for gluten-sensitive individuals.
- Cooked chicken can be prepared ahead of time or purchased pre-cooked for convenience.
- Refrigerating the hoisin chicken mixture helps deepen the flavors and cools the dip before assembly.
- You can substitute peanuts for other nuts or seeds if there is an allergy concern.
- Store any leftover dip covered in the refrigerator and consume within 2 days for best freshness.
Keywords: gluten free dip, hoisin chicken dip, 7 layer dip, gluten free appetizer, party dip, wonton chips, Asian inspired dip
