OCEANS 97 SWEET AND SPICY SHRIMP WONTON DIP
4-ounces cream cheese
1, 5-ounce can Oceans 97 Jalapeno Chili Shrimp Pate
½ cup sour cream
¼ cup Hellmann’s Light Mayonnaise
4 cloves garlic, peeled and chopped
1 jalapeño pepper, minced
2 tablespoons oyster sauce
⅓ cup scallions, chopped (plus 2 tablespoon for garnish)
1 tablespoon lemon juice, fresh squeezed
2 cups shredded mozzarella
2 tablespoons Thai chili sauce
Fried Wontons for Dipping:
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 chili sauce and mix well.
Spray a pie plate with non-stick spray and spread the dip in the plate in an even layer.
Bake for 25-30 minutes until hot and bubbly. Let rest for 10 minutes. Drizzle the Thai chili sauce over the top of the dip in a crisscross pattern. Garnish with remaining 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.