Gluten-Free Hoisin Chicken 7 Layer Dip Recipe

Introduction

This Gluten-Free Hoisin Chicken 7 Layer Dip is a vibrant and flavorful appetizer perfect for gatherings or a tasty snack. Combining tender hoisin chicken with creamy and crunchy layers, it pairs wonderfully with crispy homemade wonton chips.

Ingredients

• 4 gluten-free egg roll wrappers
• Cooking spray
• ½ cup + 3 tablespoons Kikkoman® Gluten-Free Hoisin Sauce, divided
• ½ pound chicken, cooked and shredded
• 16 ounces cream cheese
• ½ cup shredded cheddar cheese
• ½ cup water chestnuts, chopped
• ⅓ cup purple cabbage, finely shredded
• ¼ cup cilantro, chopped
• ¼ cup roasted salted peanuts, chopped

Instructions

1. Step 1: Preheat the oven to 375ºF and line two medium baking sheets with parchment paper. Slice each egg roll wrapper into four squares, then cut each square diagonally to create 8 wonton chips per wrapper. Arrange the chips on the baking sheets and spray them lightly with cooking spray.
2. Step 2: Bake the wonton chips on the center rack for 6-7 minutes until they are crisp and golden brown. Remove from the oven and let them cool at room temperature for 10 minutes.
3. Step 3: While the chips cool, heat ½ cup of hoisin sauce in a skillet over medium heat. Add the shredded chicken and cook together for 5 minutes. Then turn off the heat and refrigerate the mixture for 30 minutes to let the flavors meld.
4. Step 4: In a mixing bowl, blend the cream cheese with 2 tablespoons of hoisin sauce until smooth. Spoon this creamy layer evenly into a serving bowl.
5. Step 5: Layer the hoisin chicken mixture over the cream cheese. Top with shredded cheddar cheese, chopped water chestnuts, shredded purple cabbage, chopped cilantro, and chopped roasted salted peanuts.
6. Step 6: Drizzle the remaining tablespoon of hoisin sauce on top. Serve immediately with the crispy wonton chips for dipping.

Tips & Variations

• For extra crunch, lightly toast the peanuts before chopping.
• Substitute chicken with cooked shrimp or tofu for a different protein option.
• Add a splash of lime juice to the cream cheese mixture for a tangy twist.
• Use regular cabbage if purple cabbage isn’t available, or add shredded carrots for color and sweetness.

Storage

Store the dip in an airtight container in the refrigerator for up to 2 days. Keep the wonton chips in a separate airtight container at room temperature to maintain their crispness. When ready to serve again, stir the dip gently and serve with fresh chips; reheating is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the hoisin chicken and cream cheese layers a few hours ahead and refrigerate separately. Assemble the dip just before serving to keep the textures fresh.

Are egg roll wrappers naturally gluten-free?

Most egg roll wrappers contain wheat flour, so be sure to use certified gluten-free egg roll wrappers for this recipe to keep it gluten-free.

Gluten-Free Hoisin Chicken 7 Layer Dip Recipe

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4.6 from 69 reviews

This Gluten-Free Hoisin Chicken 7 Layer Dip is a flavorful and colorful appetizer featuring layers of creamy hoisin-spiced chicken, cream cheese, cheddar, and crunchy toppings. Served with homemade crispy gluten-free wonton chips, it’s a delicious and unique dip perfect for parties or snacks.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (including chilling time)
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wonton Chips

• 4 gluten-free egg roll wrappers
• Cooking spray

Hoisin Chicken Layer

• ½ cup Kikkoman® Gluten-Free Hoisin Sauce, divided
• ½ pound cooked and shredded chicken

Cream Cheese Layer

• 16 ounces cream cheese
• 2 tablespoons Kikkoman® Gluten-Free Hoisin Sauce (from the divided amount)

Toppings

• ½ cup shredded cheddar cheese
• ½ cup water chestnuts, chopped
• ⅓ cup purple cabbage, finely shredded
• ¼ cup cilantro, chopped
• ¼ cup roasted salted peanuts, chopped
• 1 tablespoon Kikkoman® Gluten-Free Hoisin Sauce (remaining from the divided amount for drizzling)

Instructions

1. Prepare Wonton Chips: Preheat your oven to 375ºF and line two medium baking sheets with parchment paper. Slice each gluten-free egg roll wrapper into 4 squares, then cut each square diagonally to create 8 wonton chips per wrapper. Arrange these chips evenly on the baking sheets. Lightly spray them with cooking spray. Bake for 6-7 minutes on the center rack until they turn crispy and golden brown. Remove and let them cool at room temperature for 10 minutes.
2. Cook Hoisin Chicken: While the wonton chips cool, heat ½ cup of the gluten-free hoisin sauce over medium heat in a skillet. Add the prepared shredded chicken to the skillet and cook together for about 5 minutes until heated through and well coated. Turn off the heat and refrigerate the mixture for 30 minutes to chill and meld the flavors.
3. Make Cream Cheese Layer: In a mixing bowl, combine the 16 ounces of cream cheese with 2 tablespoons of the hoisin sauce. Mix well until the mixture is smooth and evenly blended. Spoon this cream cheese mixture evenly into a serving bowl as the base layer for your dip.
4. Assemble Layers: Layer the chilled hoisin chicken evenly over the cream cheese base. Sprinkle the shredded cheddar cheese on top of the chicken layer, followed by the chopped water chestnuts, finely shredded purple cabbage, chopped cilantro, and roasted salted peanuts, ensuring even coverage.
5. Final Touch and Serve: Drizzle the remaining 1 tablespoon of hoisin sauce over the top of the assembled dip for extra flavor and a glossy finish. Serve immediately with the homemade gluten-free wonton chips for dipping and enjoy.

Notes

• Use gluten-free egg roll wrappers and hoisin sauce to ensure the dip is fully gluten-free.
• The dip can be prepared a few hours in advance and refrigerated; just add the peanuts and cilantro before serving to maintain freshness and crunch.
• Substitute chicken with tofu or a plant-based protein for a vegetarian version, though the recipe as is is not vegetarian.
• Store leftover dip covered in refrigerator and consume within 2-3 days.
• Ensure the wonton chips are fully cooled and crisp before serving to retain their texture.

Keywords: gluten-free dip, hoisin chicken dip, 7 layer dip, appetizer, party dip, gluten free snacks, wonton chips