Sweet and Sour Asian dip makes a quick, easy, creamy, and delicious dip to snack on. It is full of sweet and sour flavors with hints of spice and the right amount of crunch from the veggies. Serve this with some homemade Wonton Chips and you have the perfect appetizer or snack ready to munch!!
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Looking for a quick, easy, appetizer recipe? This delicious sweet and sour Asian dip is made for sharing! Serve it with some baked wonton chips for a creamy vegetarian dip that is full of flavor.
It comes together in no time and so perfect for large gatherings and parties. Bet your guess will go back for more!
I made this dip for my daughter's 3rd birthday celebration. We catered food from restaurant for her party but made just a few easy and simple dishes at home and this dip was one of those. It was a huge hit!
Do give it a try but disclaimer - it's super addictive!!!
Recipe Ingredients
For Sweet and Sour Dip
- Sour cream: I like to use a full-fat sour cream, but you can use a low-fat one if you prefer.
- Cream cheese: The cream cheese should be at room temperature so that it is easy to combine.
- Sweet and sour sauce: Use your favorite brand. I used La Choy.
- Veggies: Green bell pepper, red bell pepper, spring onions, carrot.
- Cilantro: for that fresh flavor.
- Sriracha: for that slight heat kick, highly recommend adding this!
- Salt and pepper: Added to taste.
- Sesame seeds: Optional for garnishing.
For wonton chips
- Wonton wrappers: You can get wonton wrappers in my superstores or find them in Asian grocers.
- Oil: It's easiest to use spray oil for this recipe.
- Sea salt: Added to taste for seasoning.
Step by step instructions
Preheat the oven to 400°F, line the baking sheet with aluminum foil, and lightly spray it with cooking oil.
1 - Cut each wonton wrapper into triangles. Place them in a single layer leaving some space between two. Lightly spray some oil on these and sprinkle some sea salt.
2 - Bake for total of 6-8 mins turning half way through until crispy and golden. Let them cool on pan for 5 mins and then transfer to a plate/cooling rack to cool further.
3 & 4 - In a mixing bowl, add the cream cheese, sour cream and sweet and sour sauce and mix till well combined.
5 - Stir in the veggies - green and red bell pepper, spring onions (green and white), carrots, cilantro, and finally salt and pepper.
6 - Mix till well combined. If you like it spicy add the Sriracha sauce, you can skip this too but highly recommend it since it adds a hint of spice and garlic flavor to this dip.
Creamy and delicious Sweet and Sour Asian Dip is ready. Wait no more, garnish with some sesame seeds and spring onion greens and serve it with these crispy Wonton Chips, Enjoy!!
Recipe Tips
- Soften the cream cheese so that it is easy to combine. I like to take it out of the fridge 30 minutes before I'm ready to make the recipe.
- Alternately, you can microwave for 10-15 seconds to soften it slightly, making it easier to mix.
- Cut the veggies into small similar-sized pieces so they evenly disperse in the sauce.
- Keep the sweet and sour dip covered in the fridge until you are ready to serve it.
Frequently Asked Questions
Yes, this is a great make-ahead appetizer. The dip will keep well covered in the fridge for 2 to 3 days and the wonton chips can be stored in an air-tight container at room temperature for up to a week.
I like to bake these chips with just a little sea salt, but you can easily make them to your tastes by adding other seasonings before baking. Paprika, cumin, black pepper, grated parmesan, and garlic salt all work well.
The wonton chips work well with this Asian dip, but you can also serve it with breadsticks, veggie sticks, or pretzels.
More Easy Appetizers
Hope you enjoy this sweet and sour Asian dip!! If you give this recipe a try, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Sweet and Sour Asian Dip with Wonton Chips
Ingredients
For Sweet and Sour Dip
- ½ cup sour cream
- ½ cup cream cheese at room temperature
- ¼ cup Sweet and sour sauce used La Choy Brand
- 2 tablespoon green bell pepper finely chopped
- 2 tablespoon red bell pepper finely chopped
- 2 tablespoon spring onions white and green including,finely chopped
- 2 tablespoon carrots grated
- 1 tablespoon cilantro chopped
- 2 teaspoon Sriracha hot sauce (optional and to taste but highly recommend adding this)
- salt adjust to taste
- black pepper freshly cracked, adjust to taste
- sesame seeds, spring onion greens, cilantro and jalapeno optional, for garnishing
For Wonton Chips
- 10-12 Wonton wrappers
- Cooking Oil Spray/Oil as needed
- Sea salt as needed
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Instructions
For Wonton Chips
- Preheat the oven to 400°F, line the baking sheet with aluminium foil and lightly spray it with cooking oil.
- Cut each wonton wrapper into triangles. Place them in a single layer leaving some space between two.
- Lightly spray some oil on these and sprinkle some sea salt. Bake for total of 6-8 mins turning half way through until crispy and golden.
- Let them cool on pan for 5 mins and then transfer to a plate/cooling rack to cool further. Once cooled completely, store airtight until ready to use.
For Sweet and Sour Dip
- In a mixing bowl, add the cream cheese, sour cream and sweet and sour sauce and mix till well combined.
- Next goes the veggies - green and red bell pepper, spring onions (green and white), carrots, cilantro and finally salt and pepper.
- If you like it spicy add the Sriracha sauce, you can skip this too but highly recommend it since it adds a hint of spice and garlic flavor to this dip. Mix till well combined.
- Creamy and delicious Sweet and Sour Asian Dip is ready. Wait no more, garnish with some sesame seeds and spring onion greens and serve it with these crispy Wonton Chips, Enjoy!!
Notes
- Soften the cream cheese so that it is easy to combine. I like to take it out of the fridge 30 minutes before I'm ready to make the recipe.
- Alternately, you can microwave for 10-15 seconds to soften it slightly, making it easier to mix.
- Cut the veggies into small similar-sized pieces so they evenly disperse in the sauce.
- Keep the sweet and sour dip covered in the fridge until you are ready to serve it.
Brooke says
Can you make this the day before?
Shweta Arora says
yes
penny says
can you fry the wonton wrappers instead of baking or do they come out the same?
Shweta Arora says
Hi, yes you can fry them.
Brooke says
How far ahead can you make this?
Shweta Arora says
You can make this dip a day or two ahead and store it refrigerated. I've mentioned more details in FAQ section so please check that.
Tejal says
Substitute for sour cream ?
What can be added if its not available .
Thank you
Shweta Arora says
You can substitute sourcream with yogurt or greek yogurt.
Tina says
This was a big hit for my foodie guests! I only put 1 tbsp of the sweet and sour and that worked great. Will definitely make again for future parties.
Shweta Arora says
Thank you Tina! Glad to know your foodie guests loved it!!
PJWerner says
This was delicious. I used way more of the hot sauce but it would have been fine just as written. Everyone asked for the recipe. I doubled it expecting to have leftovers but it’s gone.
Shweta Arora says
Makes me so happy to read this!! Thank you so much for trying the recipe and sharing your feedback and yes to more hot sauce!!
Laurie Siegmund says
I made it along side my Ahi Tuna Tataki platter. It was a bit sweet for me but I am not a big fan
of sweet dips BUT....it was a hit at my gourmet group! I will definitely make again!! The Won Ton chips...perfect. I have been making Won Ton crackers for many years to serve with my hummus tray but these are so much quicker! Making again tomorrow for dinner guests!
Shweta Arora says
Hi Laurie, thank you for trying and sharing your generous feedback. So happy to know you are making them again!!
beena stephen says
Looks so yummy
Sathya- MyKitchenodyssey says
They look really delicious. Good that you gave it a try.