Crab Rangoon Dip with Wonton Chips

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 the . So it really helps when I can scratch that itch by whipping up those same tastes into an easy, creamy, crabby dip instead.

Love a good hot crab dip? well moms recipe needs to move on over and make some room I. The recipe binder. Here’s the hot crab dip of 2015.

And to up the ante, and to pay homage to the appetizer we love so much, this is ingeniously paired with wonton ‘chips’ instead of a freshly sliced baguette. But, if good bread is all you’ve got, by all means tear off a hunk and dig, or is it dip?, in!

Crab Rangoon Dip with Wonton Chips

8 oz cream cheese, softened
½ cup mayonnaise
¼ cup sour cream
1 tbsp lemon juice
1 tsp Worcestershire sauce
¼ 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

Wonton Chips
1 package wonton wrappers
cooking spray

Directions

1. Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
2. Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
3. Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.
4. Top with remaining cheese. Bake, again at 350 degrees, for 25 minutes or until hot and bubbly. Serve with the wonton chips.

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