Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Teriyaki Chicken Dip

Many of us love the layered shrimp and cream cheese dip.  
Here is another variation made with chicken and teriyaki  sauce.  
Actually the variations of this layered dip are limited only by your taste preferences and imagination. 
It's a great appetizer to bring to that neighbourhood BBQ.

  • 1  (8 ounce) package cream cheese
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • about 1 cup  prepared or bottled Teriyaki Sauce* (recipe follows) 
  • 2 cups finely cubed cooked chicken
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons chopped peanuts or cashews
  • fresh chives, finely snipped
* You could substitute a Thai Sweet Chili sauce or a Peanut sauce for the Teriyaki)

For the Teriyaki Sauce:

(This is also good brushed over chicken. If you are doing it on the barbecue, only brush it on for the last few minutes of cooking.)
  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup sherry
  • 1 tablespoon freshly grated ginger or 1/2 teaspoon ground ginger
  • 1 finely minced clove of garlic
  • 2 tablespoons cornstarch
  • 1/4 cup water or pineapple juice
  1. Mix all the Teriyaki sauce ingredients except cornstarch and water in microwaveable bowl.
  2. Heat in microwave at 1 minute intervals, stirring in between until mixture is heated.
  3. Mix cornstarch and water or juice and stir into hot mixture.
  4. Return to microwave and cook until it bubbles.  If sauce seems too thick, add more water or juice.
  5. Cool to room temperature before spreading over cream cheese layer.
  6. This makes quite a thick sauce.  If using it to brush over barbecued or baked chicken, you may want to thin the sauce with more juice.
To Assemble Dip:
  1. Prepare  Teriyaki sauce and let cool to room temperature. Or prepare a day ahead, refrigerating the sauce.
  2. In a medium sized bowl, beat cream cheese with sour cream and mayonnaise until smooth and creamy.
  3. Spread cream cheese in a thin layer on a serving platter.
  4. Spread a layer of Teriyaki sauce evenly over the cream cheese layer, leaving a bit of the cream cheese showing around the edge.
  5. Mix cubed chicken with about 1/2 - 1/3 cup Teriyaki sauce.  You just want to be sure the chicken all has a light coating of sauce.
  6. Spread chicken evenly over Teriyaki sauce, leaving a bit of the sauce showing around the edge.
  7. Sprinkle chicken with chopped carrot, nuts and chives.
  8. Serve with crackers or multigrain chips.


  1. Oh that looks marvelous and sounds delicious! I need to try this recipe - it's so different from my old standby ones. I love the vintage embroidered cloth you've displayed this yummy looking dip on.

  2. Bev, I think this was the recipe you were making when I was there, so I can say with confidence that this is a good one, I really enjoyed it ~:)

  3. It's nice to see that those not requiring gluten free foods enjoy the Crunchmaster crackers. This recipe is easily converted by using gluten free soy sauce. I look forward to trying it in the future.

  4. You had me at chicken and teryaki :) Sounds yummy and now I'm hungry.

  5. Wow!
    You made making Teriyaki Chicken Dip seem so simple!
    Would you join us in our food community and let us know how you worked on the Teriyaki Chicken Dip perfectly ?


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