Crab Rangoon Dip
A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (12-ounce) package | 2-inch won ton wrappers, halved diagonally |
| 8 ounces | cream cheese, at room temperature |
| 1/4 cup | mayonnaise |
| 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 |
Directions:
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.
Source: damndelicious.net
