Crab Rangoon Dip with Wonton Chips!
NOTE: Many restaurants use whiting instead of crab. I won't use crab due to shellfish allergies. Wonder how chicken or fajita chicken would be....hmmmm...
A creamy cheesy hot crab dip served with crispy wonton chips!
Serves: 12 Servings
8 oz cream cheese
½ cup mayonnaise
¼ cup sour cream
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
¼ cup fresh parmesan cheese
2 cans (6 oz) crab meat, drained
1 cup shredded mozzarella cheese, divided
2 tablespoons fresh chives
1 clove garlic
½ teaspoon pepper
1 package wonton wrappers
1 tablespoon fresh chives (optional)
Preheat oven to 350 degrees.
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.
Bake 7-8 minutes or until brown and crispy, set aside.
Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.
Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips.