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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 servings

Calories: 286 kcal per serving

Ingredients

8 ounces - cream cheese
½ cup - mayonnaise
1 ¼ cups - mozzarella cheese
8 ounces - imitation crab meat
4 - green onions
2 tablespoons - tamari or soy sauce
2 tablespoons - sweet chili sauce
1 clove - garlic
¼ tsp - garlic powder
¼ tsp - onion powder
24 - wonton wrappers
avocado oil spray
black sesame seeds
Kosher salt

Instructions

Preheat oven to 350 degrees F.
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.
Chop imitation crab meat into ½- to 1-inch pieces and add to the bowl.
Stir in chopped green onions, tamari or soy sauce, sweet chili sauce and minced garlic.
Add garlic powder and onion powder, mixing until fully combined.
Transfer mixture to a 1- to 1 ½-quart baking dish and spread into an even layer.
Sprinkle remaining ¼ cup mozzarella cheese over the top.
Bake for 25 minutes, switching the oven to broil for the final 2 minutes to lightly brown the top.
Remove from oven and garnish with extra sweet chili sauce and additional green onions, if desired.
Preheat oven to 400 degrees and lightly spray a baking sheet with oil.
Cut wonton wrappers diagonally into triangles.
Arrange on the baking sheet in a single layer and lightly spray with oil.
Sprinkle with black sesame seeds and a pinch of salt.
Bake for 6 to 8 minutes, until crispy and golden around the edges.
Let cool on the baking sheet before serving.

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