Easy Crab Rangoon Dip with Homemade Wonton Chips
Servings: 10
Ingredients
- 8 oz Softened Cream Cheese
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Sour Cream
- Juice of 1 Lemon
- 1 tsp. Worcestershire Sauce
- 1 Jalapeno finely chopped and seeds removed
- 2 Garlic Cloves minced
- 2 tbsp. Chives finely chopped + more for serving
- 8-10 oz. Crab Meat
- 1 cup Shredded Mozzarella divided
- 1/2 cup Sweet Thai Chili Sauce
- 20 Wonton Wrappers halved
- Frying Oil
Instructions
- Preheat oven to 400F.
- In either the bowl of a stand mixer fitted with the paddle attachment, or mixing directly in an oven-safe baking dish, combine the chopped jalapeno, minced garlic, yogurt, sour cream, cream cheese, lemon juice, Worcestershire sauce, 1/2 cup shredded mozzarella, crab meat, and chopped chives.
- Mix until very well combined.
- If using the stand mixer, transfer to an oven safe baking dish.
- Drizzle the sweet Thai chili sauce over the crab dip, then top with the remaining shredded mozzarella.
- Bake for 15-20 minutes, until bubbly and cheese on top is melted. Broil the last 1-2 minutes. Enjoy warm with the wonton chips!
- If desired, you can fry the halved wonton wrappers in a sauce pan with 1-2" of hot oil until deeply golden. Toss in salt prior to serving.
