Best 3 7 Layer Thai Chicken Dip Recipes

Indulge in the tantalizing flavors of Thailand with our irresistible 7-Layer Thai Chicken Dip! This extraordinary dip is a symphony of textures and tastes, featuring a harmonious blend of savory chicken, creamy layers of cream cheese and sour cream, vibrant Thai chili sauce, tangy lime juice, crunchy bell peppers, and aromatic green onions. Served with crispy wonton chips or fresh vegetables for dipping, this dip is a guaranteed crowd-pleaser at any gathering.

Prepare to be amazed by the delightful balance of sweet, sour, and spicy flavors in our Thai Chicken Dip. The velvety smooth cream cheese and sour cream provide a rich and indulgent base, while the zesty Thai chili sauce adds a kick of heat that is tempered by the refreshing lime juice. Crisp bell peppers and fragrant green onions add a delightful crunch and freshness, making each bite a burst of flavor.

This recipe is not only delicious but also incredibly versatile. Feel free to customize it to suit your taste preferences. Enjoy it as a dip with crispy wonton chips, fresh vegetable crudités, or your favorite crackers. It also makes a fantastic spread for sandwiches or wraps, or as a topping for grilled chicken or fish.

With its vibrant colors and irresistible taste, our 7-Layer Thai Chicken Dip is sure to be the star of any occasion. It's perfect for game day parties, potlucks, or simply as a delightful snack to enjoy with friends and family. So, gather your ingredients, follow our step-by-step instructions, and prepare to embark on a culinary journey to Thailand with this extraordinary dip!

Check out the recipes below so you can choose the best recipe for yourself!

SESAME THAI CHICKEN DIP

Sesame Thai Chicken Dip image

Provided by Mel

Time 2h30m

Number Of Ingredients 10

Ingredients

1 1/2 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 cream cheese (softened to room temperature)
1 cup sweet Thai chili sauce
1 to 2 cups finely chopped fresh spinach (see note)
1/2 cup finely chopped chives or green onions
1/2 cup chopped peanuts or toasted sesame seeds
Sesame rice crackers (for serving)

Steps:

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.

Nutrition Facts : Calories 159 kcal, Carbohydrate 8 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 475 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

SEVEN-LAYER DIP

Seven-Layer Dip image

For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn't so much effort that the whole thing can't be finished in 20 minutes. The order of the layers offers some delightful moments, like where the cheese melts into the warm refried beans or where the cool sour cream meets the fiery salsa. Cilantro and scallions serve as a refreshing counterpoint, and Fritos lend added crunch. No need to dig out your trifle bowl: A platter with a lip is preferred here for easier scooping.

Provided by Ali Slagle

Categories easy, dips and spreads, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

3/4 cup sour cream
1 jalapeño, finely chopped (about 2 tablespoons)
Kosher salt and black pepper
2 medium ripe avocados
2 tablespoons freshly squeezed lime juice (from 1 lime)
1 (16-ounce) can refried beans
1 teaspoon ground cumin
1 cup freshly grated Cheddar (about 4 ounces)
1 cup sliced black olives (about 4 ounces)
3/4 cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
1/2 cup Fritos or corn nuts, crumbled
1/4 cup thinly sliced scallions (about 2 scallions)
1/4 cup tightly packed cilantro leaves
Tortilla chips, for serving

Steps:

In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice and remaining 1 tablespoon jalapeño, then season with salt and pepper.
In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.
Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro. Serve with tortilla chips.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 622 milligrams, Sugar 2 grams, TransFat 0 grams

LAYERED ASIAN DIP

Layered Asian Dip image

Use crispy wonton crackers to scoop up hearty helpings of a colorful, Oriental-inspired dip.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 2h55m

Yield 30

Number Of Ingredients 19

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)

Steps:

In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
Meanwhile, heat oven to 400°F. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
In 1-quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining sauce ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Crackers), Sodium 160 mg, Sugar 2 g, TransFat 0 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your dip. Look for ripe, colorful vegetables, and use a good quality chicken broth.
Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan or the chicken will steam instead of brown. Cook the chicken in batches if necessary.
Let the dip cool slightly before serving: This will allow the flavors to meld and will make the dip easier to handle.
Serve with a variety of dippers: Crackers, tortilla chips, and pita bread are all great options for dipping. You can also serve the dip with fresh vegetables, such as carrots, celery, and bell peppers.

Conclusion:

This 7-layer Thai chicken dip is a delicious and easy appetizer that is perfect for any occasion. With its creamy, flavorful layers and crispy chicken topping, this dip is sure to be a hit. So next time you're looking for a quick and easy recipe to impress your guests, give this 7-layer Thai chicken dip a try. You won't be disappointed!