Crab Rangoon Dip with Wonton Chips
Be the star of any party or get-together when you serve this Crab Rangoon Dip with Wonton Chips! People LOVE this dip!
Servings: 12 servings
Ingredients
- 1 package wonton wrappers 12 oz.
- nonstick cooking spray
- 1 package cream cheese 8 oz.
- ¼ cup sour cream
- 8 ounces lump crab meat or flake-style imitation crabmeat, chopped
- ¼ cup finely chopped green onion
- ½ teaspoon lemon juice
- ½ teaspoon soy sauce
- 1 clove garlic minced
- Bottled sweet and sour sauce for serving
- Additional thinly sliced green onions for serving
Instructions
For wonton chips:
- Preheat oven to 375°F.
- 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.
- Bake in preheated oven for 5 minutes or until edges are golden brown. Set aside to cool.
For dip:
- In a medium bowl, stir together cream cheese and sour cream. Add crab, green onion, lemon juice, soy sauce, and garlic; mix well.
- Cover and refrigerate for 2 to 24 hours.
- If desired, top the dip with sweet and sour sauce and sliced green onions before serving.
Notes
Hot Version
After mixing:- Transfer mixture to a lightly greased 1-quart baking dish.
- If desired, top with ½ cup shredded mozzarella or Monterey Jack cheese.
- Bake at 350°F for 20 to 25 minutes, until hot and bubbly.
- Optional: Broil for 1 to 2 minutes for a lightly golden top.
- Top with:
- sliced green onions
- sweet and sour sauce (or sweet chili sauce)
- Serve with the baked wonton chips.
Nutrition
Calories: 202kcal | Carbohydrates: 23g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 447mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
