Crab Rangoon Dip with Wonton Chips

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This is a sponsored conversation written by me on behalf of Challenge Butter. The opinions and text are all mine.

Be the star of any party or get-together when you serve this Crab Rangoon Dip with Wonton Chips! People LOVE this dip! #challengebutter #elktastic #antlericious #challengecows #challengecreamcheese #goelks

If you ask me, the best part of any football game is the food! We love having a few friends over for game day and we always have an assortment of yummy eats to choose from! Snacking throughout the game is the best, wouldn’t you agree?! I’ve been on a Dill Pickle Wrap Dip kick lately – so I ‘ve been making it every weekend .. I just love it!

Apparently, my family is getting tired of the same dip as my 15-yr old practically begged me to make this Crab Rangoon Dip with Wonton Chips last weekend after I got home from Blended Conference. He told me it had been awhile since I had made it and it sounded good to him, so could I please make it instead of the Dill Pickle Wrap Dip ……. So I did – and now I will probably be on a Crab Rangoon Dip with Wonton Chips kick!! I almost forgot how good this stuff is!!

Of course, any good recipe starts with great ingredients! I’m a big fan of Challenge Cream Cheese because it’s made the right way – the old-fashioned way! Have you ever tried it?! I love that Challenge uses no hormones, additives or fillers and it’s farm to fridge in just TWO days! I believe it’s a quality you can taste!

My family loves this dip with sweet and sour sauce over the top … but you can omit it if you prefer. Make sure to plan ahead a bit with the wonton chips – although they don’t take long to bake, you will have a lot of chips to bake and you will probably need to do it in batches. You can make them a day ahead if that makes it easier.

Crab Rangoon Dip with Wonton Chips

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Prep Time 10 mins Cook Time Serves 10-12     adjust servings

Be the star of any party or get-together when you serve this Crab Rangoon Dip with Wonton Chips! People LOVE this dip!

Ingredients

• 1 pkg. (12 oz.) wonton wrappers
• Nonstick cooking spray
• 1 pkg. (8 oz.) Challenge cream cheese
• 1/4 cup sour cream
• 1 pkg (8 oz.) flake-style imitation crabmeat, chopped
• 1/4 cup finely chopped green onion
• 1/2 tsp. lemon juice
• 1/2 tsp. soy sauce
• 1 clove garlic, minced
• Bottled sweet and sour sauce, for serving
• Additional thinly sliced green onions, for serving

Instructions

For wonton chips:

1. Preheat oven to 375°F.
2. Cut wonton wrappers diagonally in half to form triangles. Arrange triangles in a single layer on baking sheets - you will need to bake in batches. Lightly spray cut wontons with cooking spray, then carefully flip them over, and spray them again.
3. Bake in preheated oven for 5 minutes or until edges are golden brown. Set aside to cool.

For dip:

1. In a medium bowl, stir together cream cheese and sour cream. Add crab, green onion, lemon juice, soy sauce, and garlic; mix well.
2. Cover and refrigerate for 2 to 24 hours.

by Jamie Sherman

Recipe Notes

To serve, drizzle the dip with sweet and sour sauce and garnish with additional sliced green onion.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 217kcal Calories from fat 95
% Daily Value
Total Fat 11g	17%
Saturated Fat 5g	25%
Transfat 0g
Cholesterol 53mg	18%
Sodium 423mg	18%
Carbohydrate 21g	7%
Dietary Fiber 1g	4%
Sugars 1g
Protein 9g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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