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A fiery, creamy, and tangy dip that comes together in minutes. This Indo-Chinese party favorite combines the bold heat of Schezwan sauce with smooth cream cheese, perfect for serving with chips, crackers, or fresh veggies.
In a medium bowl, place the softened cream cheese. Using a whisk or an electric hand mixer, beat for 1-2 minutes until it is completely smooth and free of lumps.
To the smooth cream cheese, add the mayonnaise, Schezwan sauce, minced garlic, grated ginger, and the finely chopped whites of the spring onions.
Add the soy sauce, rice vinegar, sugar (if using), and salt. Mix everything with a spatula until all ingredients are thoroughly combined and the dip has a uniform color and creamy texture.
Taste the dip and adjust the seasonings. Add more Schezwan sauce for extra heat, a pinch more sugar to balance the tang, or more salt as needed.
Transfer the dip to a serving bowl. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for allowing the flavors to meld and intensify.
Just before serving, garnish generously with the chopped spring onion greens. Serve chilled with crackers, chips, vegetable sticks, or as a side for momos.
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A fiery, creamy, and tangy dip that comes together in minutes. This Indo-Chinese party favorite combines the bold heat of Schezwan sauce with smooth cream cheese, perfect for serving with chips, crackers, or fresh veggies.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 432.52 calories per serving with 4.39g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Substitute the cream cheese with a plant-based cream cheese alternative and use vegan mayonnaise to make this dip completely vegan.
For added texture, mix in 2-3 tablespoons of finely chopped water chestnuts, bell peppers, or toasted peanuts.
Add 2 tablespoons of finely chopped fresh cilantro for a fresh, herby note that complements the spicy flavors.
Fold in 1/4 cup of shredded mozzarella cheese, transfer to an oven-safe dish, top with more cheese, and bake at 180°C (350°F) for 10-15 minutes until bubbly.
Ginger and garlic are central to the dip's flavor profile. They are well-regarded for their anti-inflammatory and antioxidant properties, contributing beneficial plant compounds alongside their pungent taste.
The primary ingredient in Schezwan sauce is red chili, which contains capsaicin. This compound is responsible for the spicy heat and has been studied for its potential to provide a temporary metabolic boost.
One serving of this Schezwan Dip (approximately 0.5 cup) contains around 450-500 calories, primarily from the cream cheese and mayonnaise. It is an indulgent treat best enjoyed in moderation.
Due to its high content of fat and sodium from cream cheese, mayonnaise, and sauces, this dip is considered a rich and indulgent snack rather than a health food. Enjoy it as a special occasion treat.
Absolutely! This dip is perfect for making ahead. In fact, the flavor improves after resting for a few hours or overnight. Store it covered in the refrigerator for up to 4 days.
It's incredibly versatile. Serve it with wonton crisps, prawn crackers, tortilla chips, potato chips, or fresh vegetable sticks like carrots, cucumbers, and bell peppers. It also works great as a spread for sandwiches or a side for momos and spring rolls.
To reduce the heat, you can mix in more cream cheese or a tablespoon of sour cream or thick yogurt. A little extra sugar or a squeeze of lime juice can also help balance the spiciness.
Yes, you can use low-fat cream cheese (neufchâtel) and light mayonnaise to reduce the calorie and fat content. The texture might be slightly less rich, but it will still be delicious.