Gluten-Free Hoisin Chicken 7 Layer Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
