Crab Rangoon Dip with Won Ton Chips
A Chinese restaurant favorite turned tailgate dip!
Ingredients:
20 wonton wrappers
Nonstick cooking spray
8 oz. tub light cream cheese
1/4 c. sour cream
8 oz. pkg. flake-style imitation crabmeat, chopped
½ c. water chestnuts, finely chopped
¼ c. green onion, finely chopped
1 Tbsp. confectioner’s sugar
½ tsp. lemon juice
½ tsp. reduced-sodium soy sauce
1 clove garlic, minced
sweet and sour sauce
Green onion, thin bias-cut slices, to garnish
Preparation:
For wonton chips: Use a sharp knife to cut wonton wrappers diagonally in half to form 40 triangles. Arrange triangles in a single layer on baking sheets. Lightly spray with cooking spray, carefully turn, and spray again. Sprinkle with salt or another seasoning, if desired. Bake at 375ºF for 5 minutes or until edges are golden brown. Set aside or store in an airtight container up to 2 days.
For dip: In a medium bowl, stir together cream cheese and sour cream. Add crab, water chestnuts, 1/4 c. green onion, confectioner’s sugar, lemon juice, soy sauce and garlic; stir well. Cover and chill 2-24 hours. To serve the dip warm, heat it in the microwave for 1 to 2 minutes on high, stirring every 30 seconds.
To serve: Drizzle dip with sweet and sour sauce and garnish with additional sliced green onion. Serve with won ton chips, sugar snap peas, celery or any other Asian-inspired dippers.
