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Crab Rangoon Dip with Baked Wonton Chips
Turn your favorite takeout appetizer into a bubbly, cheesy dip! This easy Crab Rangoon Dip recipe comes together fast and pairs perfectly with crunchy Baked Wonton Chips. It's perfect for game day entertaining.
Ingredients
Crab Rangoon Dip
Baked Wonton Chips
Instructions
Crab Rangoon Dip
- Step 1
Preheat oven to 350 degrees F.
- Step 2
In a large bowl, combine softened cream cheese, mayonnaise, and 1 cup of shredded mozzarella cheese. Mix with a hand mixer until smooth and creamy.
- Step 3
Chop imitation crab meat into ½- to 1-inch pieces and add to the bowl.
- Step 4
Stir in chopped green onions, tamari or soy sauce, sweet chili sauce and minced garlic.
- Step 5
Add garlic powder and onion powder, mixing until fully combined.
- Step 6
Transfer mixture to a 1- to 1 ½-quart baking dish and spread into an even layer.
- Step 7
Sprinkle remaining ¼ cup mozzarella cheese over the top.
- Step 8
Bake for 25 minutes, switching the oven to broil for the final 2 minutes to lightly brown the top.
- Step 9
Remove from oven and garnish with extra sweet chili sauce and additional green onions, if desired.
Baked Wonton Chips
- Step 10
Preheat oven to 400 degrees and lightly spray a baking sheet with oil.
- Step 11
Cut wonton wrappers diagonally into triangles.
- Step 12
Arrange on the baking sheet in a single layer and lightly spray with oil.
- Step 13
Sprinkle with black sesame seeds and a pinch of salt.
- Step 14
Bake for 6 to 8 minutes, until crispy and golden around the edges.
- Step 15
Let cool on the baking sheet before serving.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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