sesame seeds, spring onion greens, cilantro and jalapeno optional, for garnishing
For Wonton Chips
10-12Wonton wrappers
Cooking Oil Spray/Oilas needed
Sea saltas needed
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.