Crab Rangoon Dip
A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!
|1 (12-ounce) package||2-inch won ton wrappers, halved diagonally|
|8 ounces||cream cheese, at room temperature|
|1/4 cup||sour cream|
|12 ounces||lump crab meat|
|1 cup||shredded black creek sharp white cheddar cheese, divided|
|1/4 cup||freshly grated Parmesan cheese|
|3||green onions, thinly sliced|
|1 teaspoon||Worcestershire sauce|
|1 teaspoon||soy sauce|
|1 teaspoon||sesame oil|
|1/2 teaspoon||sriracha, optional|
|1/2 teaspoon||garlic powder|
|kosher salt and freshly ground black pepper, to taste|
Preheat oven to 350 degrees F.
Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
Place into oven and bake until bubbly and golden, about 20-25 minutes.
Serve immediately with won ton wrappers.