Layered Asian Dip

Ingredients

• 1 cup roasted chicken cubed cooked
• 0.7 cup carrots shredded
• 1 tablespoon parsley fresh chopped
• 1 clove garlic finely chopped
• 2 tablespoons soya sauce 
• 0.3 teaspoon ground ginger 
• 90  wonton skins ()
• 1 serving pam original flavor shopping list 
• 2 tablespoons brown sugar packed
• 2 teaspoons cornstarch 
• 0.5 cup water 
• 2 tablespoons catsup 
• 1 tablespoon rice vinegar 
• 2 teaspoons worcestershire sauce 
• 4 drops hot sauce red
• 1 tablespoon milk 
• 0.3 cup cashew pieces unsalted chopped
• 0.3 cup spring onion sliced

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• hand mixer

Directions

1. In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
2. Meanwhile, heat oven to 400°F.
3. 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.
4. Bake about 6 minutes or until crisp; cool.
5. 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.
6. In medium bowl, beat cream cheese and milk with electric mixer on medium speed.
7. 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.
8. Serve with crisp wontons.