Crab Rangoon Dip
Directions
- 1In a bowl, combine two blocks of room temperature cream cheese, a quarter cup of mayonnaise, and a quarter cup of sour cream. Stir until creamy.
- 2Add two to three cloves of minced garlic, minced green onion whites, and a pinch of chopped green onion tops.
- 3Add eight ounces of imitation crab meat.
- 4Stir in two teaspoons of soy sauce and one teaspoon of Worcestershire sauce.
- 5Add one cup of mozzarella cheese and one cup of Italian blend cheese and stir to combine.
- 6Pour mixture into a greased cast iron skillet and top with even more shredded cheese.
- 7Bake in a 350°F (175°C) pit for 35-40 minutes until bubbly and golden brown.
- 8Meanwhile, cut wonton wrappers into triangles and fry in 350°F (175°C) peanut oil until golden brown and crispy.
- 9Remove dip from the oven, top with Sweet Thai Chili sauce, and garnish with additional green onions.
Ingredients
- 2 blocks cream cheese
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 2 cloves minced garlic
- 1 small bowl minced green onions (whites)
- 1 pinch chopped green onions (tops)
- 8 ounces imitation crab meat
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 cup mozzarella cheese
- 1 cup Italian blend cheese
- 1 bottle Sweet Thai Chili Sauce
- 1 package Wonton wrappers
Equipment
bowlspoonspatulacast iron skilletgrillknifesmall bowls
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