Crab Rangoon gets a dunk-able makeover in this amazing dip. All the creamy, cheesy filling chock-full of crab exits the oven bubbling and ready for homemade wonton chips. Dig in!
Course Dip
Cuisine American
Keyword Crab Rangoon Dip
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Calories 228kcal
Author Kathleen
Ingredients
Dip:
8OuncesCream Cheese
1/2CupSour Cream
1CupMozzarellaShredded
1TeaspoonSugar
1TeaspoonWorcestershire Sauce
1TeaspoonFresh Lemon Juice
1/2TeaspoonSalt
1/2TeaspoonBlack Pepper
1/4TeaspoonGarlic Powder
2Green OnionSliced
26 Ounce Cans Fancy Crabmeat-Drained
17 Ounce Jar Duck Sauce or Sweet and Sour Sauce
Wonton Chips:
114 Ounce Package Wonton Wrappers
Instructions
Preheat oven to 350 degrees. Spray a 9-inch baking dish with nonstick cooking spray.
Mix cream cheese, sour cream, mozzarella, sugar, Worcestershire Sauce, lemon juice, salt, pepper, garlic powder, and green onions in a mixing bowl until combined. Fold crabmeat into mixture.
Spread mixture in prepared pan. Bake until hot and bubbly, about 30 minutes.
Meanwhile, spray a cookie sheet with nonstick cooking spray. Cut wonton wrappers in half diagonally. Arrange wonton halves in a single layer on the cookie sheet. Spray the tops of the wontons evenly with nonstick cooking spray and bake until golden, about 5 minutes.
To serve, drizzle a few Tablespoons of Duck Sauce or Sweet and Sour decoratively over the top of hot dip. Pour remaining sauce in a small bowl. Serve with baked wonton chips.