CRAB RANGOON DIP

The Dip:

8-ounces cream cheese

⅓ cup sour cream

⅓ cup Hellmann’s Light mayonnaise

1 teaspoon sugar

½ teaspoon salt

1 teaspoon garlic powder

⅓ cup scallions, chopped (plus more for garnish)

2 teaspoon soy sauce

2 teaspoons lemon juice

1 ½ cups Monterey Jack cheese, shredded

1-pound premium lump crabmeat

¼ cup Thai sweet chili sauce

 

The Fried Wontons:

1 package wonton wrappers

Vegetable oil for frying

Preheat oven to 350 degrees and heat vegetable oil in a large Dutch oven or fryer to 375 degrees.

Microwave cream cheese in a large bowl for 1 minute until very soft.  Add all of the remaining dip ingredients to the cream cheese except ⅓ cup of the Monterey Jack cheese, crabmeat, and chili sauce.

Whisk the ingredients together until well-combined.  Fold in the crabmeat taking care not to break up the lumps too much.

Spray an 8” x 8” casserole (or small casserole dish, about 2-quarts) with non-stick spray and spread the dip in the pan in an even layer.  Top with the remaining ½ cup of the Monterey Jack cheese.

Bake for 25-30 minutes until hot and bubbly.  Let rest for 10 minutes.  Spread the Thai chili sauce over the top of the dip in an even layer.  Garnish with chopped scallions.

While dip is cooking, cut the wonton wrappers in half and fry them in batches until crisp and lightly browned – they cook quickly so keep an eye on them – you will need to flip them in the oil once after about 20-30 seconds to brown on both sides.

Drain on paper towels and season immediately with salt.

Serve the dip with wonton chips on the side.  Also delish with pita chips.

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