Crab Rangoon Dip
A creamy, cheesy, and savory crab rangoon dip, baked until hot and bubbly. Served with crispy homemade wonton chips and topped with a sweet chili sauce, this appetizer is perfect for sharing.
A creamy, cheesy, and savory crab rangoon dip, baked until hot and bubbly. Served with crispy homemade wonton chips and topped with a sweet chili sauce, this appetizer is perfect for sharing.
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In a large mixing bowl, combine the room temperature cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
Add the minced garlic, minced green onion whites, and chopped green onion tops to the cream cheese mixture.
Add the shredded imitation crab meat, soy sauce, and Worcestershire sauce. Mix everything together until well combined.
Fold in the shredded mozzarella and Italian blend cheeses.
Transfer the dip mixture to a greased cast iron skillet and spread it evenly.
Top with the remaining shredded cheese blend.
Place the skillet on a grill or in an oven preheated to 350°F. Bake for 35-40 minutes, until the dip is hot and bubbly and the top is golden brown.
While the dip is baking, prepare the wonton chips. Cut the wonton wrappers into triangles.
Heat peanut oil to 350°F in a separate skillet or pot. Carefully fry the wonton triangles in batches until they are golden brown and crispy.
Remove the fried chips from the oil with a slotted spoon and let them drain on a wire rack.
Once the dip is done, carefully remove it from the grill or oven.
Drizzle the top of the hot dip with sweet Thai chili sauce.
Garnish with additional chopped green onions and serve immediately with the fried wonton chips.

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