crab rangoon party dip

the creamy, savory wonton but in dip form

this is the mashup for all of my crab rangoon lovin’ friends —

taking the classic American-Chinese wonton & transforming it into a delectable dip.

A smooth, velvety base of sour cream & cream cheese is loaded with lump crab meat, scallions, believe it or not — even more cheese, lime juice & spices.

After being baked until molten, it’s topped with sweet chili sauce, the conventional mate to crab rangoon & green onions.

If you’re craving more, here are a few other goodies perfect for game day or snacking:

recipe!

crab rangoon party dip

8-10 servings (appetizer) 5 mins prep + 15 mins cook | 20 mins total time

ingredients

• 8 ounces cream cheese, softened

• 1 cup shredded monterey jack

• ½ cup shredded mozzarella

• 8-10 ounces lump crab meat, drained

• 1 ½ cups scallions, chopped

• ½ cup sour cream

• 1 ½ tablespoons sriracha

• 1 ½ tablespoons fresh lime juice

• 1 tablespoon minced garlic

• ⅛ teaspoon sugar

• sweet chili sauce, if desired

• pepper

• salt

instructions

preheat the oven to 375°F. To a bowl, add the cream cheese, minced garlic, sour cream, lime juice, sriracha, sugar as well as salt & pepper, to taste. Mix & mash until smooth. Set aside. Drain crab meat. Carefully fold in crab meat, 1 cup of scallions & monterey jack cheese.

pour into a 10-inch cast iron skillet. Top with mozzarella. Bake for 12-15 minutes or until bubbling. If desired, broil for 30-45 seconds or until browned. Drizzle with sweet chili sauce & garnish with remaining scallions. Serve hot with crackers, crostini or even wonton chips.