This is a perfect party dip for game day, holidays, potlucks, or any night you want an appetizer that disappears fast.
WHY YOU'LL LOVE THIS RECIPE
This dip has everything people crave in crab rangoons, the creamy filling, the savory garlic flavor, the hint of soy and Worcestershire depth, plus the sweet chili finish.
INGREDIENTS
For this recipe you'll need: Cream cheese, Mayonnaise, Sour cream, Garlic, Green onions, Crab meat, Mozzarella, Soy sauce, Worcestershire sauce, Sriracha, Thai sweet chili sauce
Cut wonton wrappers in half. Heat oil in a pan over medium-high. Fry wonton pieces in batches for 15 to 20 seconds until golden and crisp.
STEP 1: MAKE WONTON CHIPS
STEP 2: MIX THE DIP
In a large bowl, mix cream cheese, mayo, and sour cream until smooth. Add remaining ingredients and combine.
STEP 3: BAKE
Spread mixture into a baking dish and top with remaining cheese. Bake 25 to 28 minutes until hot and bubbling.
STEP 5: FINISH AND SEASON
Drizzle with Thai sweet chili sauce, top with remaining green onion greens, and serve warm with wonton chips.
STORAGE TIPS
Freezing this recipe is not ideal, but you can refrigerate this dip in an airtight container for up to 3 days. Reheat in the oven at 350°F until warm,
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