Crab Rangoon Dip with Wonton Chips
All the best things about fried takeout crab rangoon, without the frying or never-enough-filling issue. Bonus, wonton chips are super easy & so addictive!
Crab Rangoon Dip
- 8 oz. cream cheese softened
- 1/4 cup sour cream
- 1/2 cup parmesan shredded
- 1 T. lemon juice
- 2 cloves garlic minced
- 1/2 cup green onions thinly sliced
- 12 oz. lump crab meat
- 1 package wonton wrappers
- olive oil
Preheat oven to 350°.
Cut wonton wrappers in half diagonally. Arrange on a baking sheet and spray with olive oil.
Bake chips at 350° for 5-6 minutes, until crisp & golden brown.
Cream together all ingredients for dip except crab meat. Gently fold in crab, then spread in an 8x8 baking dish.
Bake dip at 350° for 25-30 minutes, until edges are bubbling. Serve hot with wonton chips.