Description
This Creamy Sweet & Sour Chinese Dip is a guaranteed crowd-pleaser. It’s cool, creamy, crunchy, sweet, and tangy—all in one scoop. With a smooth cream cheese base, loads of crisp veggies and peanuts, and a glossy layer of sweet and sour sauce on top, it comes together quickly but tastes like something special. Perfect for parties, potlucks, or anytime you want a snack that disappears fast.
Ingredients
Dip Base
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24 oz cream cheese (3 blocks), softened
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1⅓ cups grated carrots
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⅔ cup chopped roasted peanuts
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½ cup chopped water chestnuts
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½ cup finely chopped green onions
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4 tbsp soy sauce (or tamari for gluten-free)
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2 tbsp chopped fresh cilantro (or parsley)
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2 cloves garlic, minced
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1 tsp sesame oil (optional but recommended)
Topping & Serving
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Sweet and sour sauce (store-bought or homemade)
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Toasted sesame seeds (optional)
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Extra chopped green onions (optional)
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Wonton chips, crackers, or fresh veggies for dipping
Instructions
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Whip the Cream Cheese
In a large bowl, beat the softened cream cheese until smooth and fluffy. -
Fold in the Crunch
Add carrots, peanuts, water chestnuts, green onions, cilantro, garlic, soy sauce, and sesame oil. Gently fold until evenly combined. -
Spread & Top
Transfer the mixture to a shallow serving dish and smooth the top. Pour sweet and sour sauce generously over the surface—do not mix it in. -
Garnish & Chill
Sprinkle with sesame seeds and green onions. Refrigerate for at least 30 minutes before serving. -
Serve
Serve cold with wonton chips, crackers, or veggie sticks.
Notes
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Soft cream cheese is key: Let it sit at room temperature for the smoothest texture.
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Too watery? Lightly squeeze grated carrots with paper towels before mixing.
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Make-ahead friendly: This dip can be made up to 24 hours in advance.
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Nut-free option: Swap peanuts for sunflower seeds or pumpkin seeds.