Crab Rangoon Dip

Adapted from Damn Delicious

A hot, creamy, cheesy crab dip with an Asian flair.

This is a wish dip. I love it when I get to grant wishes. This was a recipe that a good friend of mine at work really really wanted to try. She asked me to make it, and since we had a pre-Christmas potluck at work, I decided that was a good time to make her wish come true. The smile on her face when I told her that I’d brought this dip was priceless, worth every bit of effort I put into making this dip.

Not that this dip is very much work … it is SUPER easy to make, just stir together and bake. The hardest part is getting the wonton skins to separate when you’re setting them on the baking sheet to make the chips, and yeah, that’s not really all that hard either.

I seriously meant to get this dip posted well before New Year’s Eve so you could all enjoy it at your New Year’s parties, but life got in the way. Christmas was more work than I expected it to be and then I caught a cold and I just didn’t have the energy to get everything done the week after Christmas. Then on New Year’s Eve, my boyfriend called and invited me to join him at the bar. We sang and danced and drank lots of good beer and a bit of champagne and there was an amazing New Year’s kiss.

Then, on New Year’s Day, I went for a walk with his sister with their adorable fluffy dog in the snow by the river … and then I went sledding with my guy. I think we were the only couple on the sledding hills but it was so fun. After sledding, we drank Mimosas, he sang me a Cat Stevens song and then I found him a really “badass” sledding hill. We kept sledding until the sun went down and then he pushed me across the ice skating rink on the way back to the car. What a great way to start off the new year!

The beautiful cutting board in these photos was my Christmas present from (one of) my best friends, who just so happens to be the sister of the man who stole me away on New Year’s Eve.

Crab Rangoon Dip

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Ingredients

Scale 1x2x3x

• 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
• 8 ounces Greek cream cheese (or Neufchatel), softened
• 1/4 cup light mayonnaise
• 1/4 cup nonfat Greek yogurt
• 2 6-oz. cans crab meat
• 1 cup shredded extra sharp white cheddar cheese
• 1/4 cup freshly grated Asiago cheese
• 3 green onions, snipped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/4 – 1/2 teaspoon sesame oil
• 1 – 2 cloves garlic, peeled and chopped fine
• 1/2 – 1 teaspoon Sriracha (to taste)
• Kosher salt and freshly ground black pepper, to taste

For the top:

• Extra shredded white cheddar and/or mozzarella cheese
• Snipped green onions or chives

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Instructions

1. Preheat oven to 350 F. Spray a large baking sheet with cooking spray. Cut the wonton wrappers in half to make triangles, then arrange them on the baking sheet and spray the top with cooking spray. Sprinkle lightly with salt. Put the wontons in the oven and let them bake until lightly browned and crispy, about 5 – 6 minutes. When the chips are done, raise the temperature of the oven to 425 F.
2. Now, in a large bowl, combine the cream cheese, mayonnaise, and Greek yogurt, then stir in the crab, cheeses, green onion, Worcestershire, soy sauce, sesame oil, garlic and Sriracha. Taste and add sriracha, salt and pepper as needed.
3. Spread the dip into a 9-inch pan or oven-safe bowl and top with cheeses. Bake at 425 F. for about 20 minutes or until the cheese on top is melted and lightly browned in spots. Serve hot with wonton chips.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at The Weekend Potluck, Foodie FriDIY and Hearth & Soul Bloghop.