Friday, November 18, 2016

Chinese Sweet and Sour Dip

Perfect Pairing: Easy Entertaining


Last weekend we had Baby Lam’s shower at our house.  It was absolute perfection!


Eight of my friends and family helped host and I was just overwhelmed by the time, effort and love that went into the shower. 


Our inspiration for the nursery has been Joshua 1:9, “Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go”.  


I think this translates into maps, adventure and travel!  So we used the same theme for the shower for our “Little Traveler”.  Of course the food had a global theme and each dish had a corresponding country and flag. 

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Everything was delicious and looked fantastic on the serving table.

While my incredible hostesses did all of the work for the shower I did contribute my new favorite appetizer, Chinese Sweet and Sour Dip.  I have been making this for a few months and it is always a hit.


Disclaimer, I totally realize that there is nothing even remotely authentic about this.  It is just darn tasty.


The base is cream cheese (always a good start) and it is topped with a combo of peanuts, veggies, cilantro, crunchy water chestnuts and soy sauce.  Then the whole thing is drizzled with sweet and sour sauce and served with crackers.



I don’t know why but this stuff is truly addictive. 


If you are looking for an easy appetizer to serve before the big Thanksgiving meal, here you go!  I know it is on our menu!  It is easily doubled if you have a large crowd. We are hosting Thanksgiving for the first time this year and can’t wait to celebrate with our family in our new home.

Happy Thanksgiving!

Chinese Sweet and Sour Dip

Adapted by Lindsay at Perfecting the Pairing from Joyful Scribblings

  • 8 oz cream cheese, at room temperature
  • 1 large carrot, grated
  • 8 oz can sliced water chestnuts, roughly chopped
  • 4 green onions, chopped
  • ¾ cup salted peanuts, roughly chopped
  • 2 small garlic cloves, chopped
  • ½ cup chopped cilantro (about one small bunch)
  • ¼ cup reduced sodium soy sauce
  • 5 oz sweet and sour sauce (about ½ a standard bottle)


Spread the softened cream cheese on a platter.  In a medium bowl combine the grated carrot, chopped water chestnuts, green onion, peanuts, garlic and cilantro.  Stir to combine.  Stir in soy sauce so it coats all ingredients, you can add more if it looks a little dry.  Spread over the cream cheese and drizzle with sweet and sour sauce.  Serve with crackers.


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