Crab Rangoon Dip

Ingredienser

12 oz Cream Cheese (room temperature)

1/4 cup Mayonnaise

1/2 cup Sour Cream

3 cloves Garlic (finely minced)

4 Green Onions (finely diced with greens and white parts separated)

8 oz Crab Meat (rinsed and drained well)

1 cup Mozzarella Cheese (shredded)

2 tsp Soy Sauce

1 tsp Worcestershire sauce

1/2 cup Thai Sweet Chili Sauce (Red Pepper Jelly can also work)

50 Wonton Wrappers

1 tsp sriracha (optional but encouraged)

Fremgangsmåte

Wonton Chips

Slice the wonton chips in half in the middle or along the diagonal. Fry the wonton chips in batches in hot oil for about 15-20 seconds until they are golden and crispy. Drain them on a paper towel. (Additional Notes below)

If you want to bake or air fry the chips, spray them with cooking spray and cook in a single layer for about 5 minutes at 350F.

Crab Rangoon Dip

Preheat oven to 350F

Remove cream cheese from packaging and warm it slightly so that it is easier to incorporate into the other ingredients. Combine the warm cream cheese with the mayonnaise and sour cream in a large bowl.

Add in your finely diced green onions(white parts and half of the green parts), garlic, soy sauce, crab meat, sriracha ,Worcestershire sauce, and 3/4 cup of mozzarella cheese.

Add crab rangoon dip to a 1 quart baking dish. Top with remaining mozzarella cheese. Bake for 25-28 minutes or until the dip is bubbling.

Remove from the oven and top with the sweet Thai chili sauce, and more sliced green onions. Serve with Wonton Chips