16ouncescream cheese - can use low fat or fat free
2/3cupmayonnaise - can use olive oil mayonnaise
2teaspoonginger - I used the refrigerated prepared from Gourmet Garden, you can also use fresh minced
2teaspoonminced garlic - again, I used prepared store bought
Sauce
10ounce jar Sweet & Sour- I used La Choy brand
Toppings
1 and 1/2 cup chickenshredded or chopped
2tablespoonsoy sauce
1tablespoonhoisin sauce
2/3cupcarrotsgrated or chopped
1/3cupgreen onionssliced thin
1ounce jar water chestnuts drained
1cupramen noodlesdiscard spice pack, break noodles into small pieces and toast lightly
1tablespoonvegetable oil
2/3cupbaconcooked and crumbledAdditional ingredients
12ouncepack small wonton wrappers
oil for frying wonton wrappers
*optional salt for wontons
Instructions
In a small saute pan, add 1 tablespoon vegetable oil. Break noodles into small pieces and toast lightly
Mix cream cheese, mayonnaise, ginger, and garlic until well combined. Spread on the bottom of your grill pan in an even layer.
Top with Sweet & Sour sauce
Mix chicken, soy sauce and hoisin, then layer over sweet and sour sauce
Top with carrots, green onions, water chestnuts, toasted ramen noodles, and bacon.
Heat oil on medium-high. Cut each wonton wrapper into 3 strips. Fry a few at a time careful not to crowd the pan. Cook 1 to 2 minutes on the first side, flip and fry another 30 seconds to 1 minute, or until golden brown.
Draw on paper towels. Sprinkle with salt immediately after removing from oil if desired.
Serve cold or room temperature
Notes
This is a great recipe to use leftover chicken. You can use light or dark meat.
You can use a rotisserie, grilled, broiled, or canned chicken in this recipe.
You can also substitute pork for the chicken.
If you're not a big fan of water chestnuts, omit them or use fewer.
This dip can be served hot or at room temperature.