Thai Chicken Dip

This is the best tasting appetizer Jeff and I have ever had.. oohh it is so good you won't want to stop eating it!

1 c. chopped cooked chicken breast
½ c. shredded carrot
¼ c. chopped unsalted peanuts
3 Tbs. chopped green onions
3 Tbs. Yoshidas’s Sauce, divided
1 Tbs. minced fresh parsley
1 garlic clove
1 tsp. sesame seeds, toasted
2 Tbs. packed brown sugar
½ tsp. cornstarch
½ c. water
2 Tbs. ketchup
1 ½ tsp Worcestershire sauce
½ tsp. cider vinegar
2 drops hot pepper sauce
1 8 oz. pkg. cream cheese

Tortilla chips

In a bowl, combine the chicken, carrot, peanuts, onions, 2 Tbs. Yoshida sauce, parsley, garlic and sesame seeds. Cover and refrigerate for several hours. In a saucepan, combine the brown sugar and cornstarch; sir in water, ketchup, Worcestershire sauce, vinegar and hot pepper sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate. Just before serving, in a mixing bowl, beat cream cheese and remaining Yoshida sauce until smooth. Spread evenly into a 12 inch serving dish. Cover with chicken mixture; drizzle with sauce. Serve with tortilla chips. Yield: 10 servings