The base:
1 block of cream cheese softened
½ cup of sour cream
1 garlic clove minced finely
juice and zest of one lime
1 shallot minced
The toppings:
1 small carrot grated
4-5 sugar snap peas thinly sliced
½ diced red pepper
2 green onions thinly sliced
~¾ cup of Thai chilli sauce
½ tbsp of toasted sesame seeds
¼ cup of roasted cashews roughly chopped
1 cup of herbs - (mixture of mint, cilantro and basil)
Tortilla chips for dipping.
Mix the base ingredients together and spread into a serving dish of some sort. Refrigerate for an hour or so.
Spread the Thai chilli sauce evenly over the cream cheese base. Layer the toppings with carrots, snap peas, peppers and green onions first. Then the herbs, sesame seeds and cashews. Serve with tortilla chips.
The first time I made this, I used a glass pie plate. It worked well but my friend gifted me a beautiful shallow serving dish which works even better for this dip.
I hope you enjoy!