ats
tgh
Skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait. Served with homemade ‘chips’, this Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer. No takeout order would be complete without a side of our favorite Chinese appetizer, Crab Rangoon. But I’m not always feeling fancy enough to spend the time to stuff and fold and seal an actual batch of them.
So obviously it really helps when I can scratch that itch by whipping up those same tastes into an easy, creamy, crabby dip instead.
Crab Rangoon Dip With Wonton Chips
An easy, creamy hot crab dip with all the flavors you love in your favorite Asian take out appetizer.
Course: Appetizer
Cuisine: Asian
Ingredients
For The Dip
8 oz cream cheese softened
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/4 cup shredded Parmesan cheese
2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
1 cup shredded mozzarella cheese divided
1 clove garlic minced
½ tsp freshly ground black pepper
For The Chips
one pkg wonton wrappers
cooking spray
Instructions
- Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
- Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
- Read Full Recipes >> 4sonrus.com