Easy Crab Rangoon Dip Recipe with Wonton Chips

Ingredients

• 1 bunch green onions, thinly sliced, divided
• 1 (8 ounce) package cream cheese, softened
• 1.5 cups shredded Monterey Jack cheese
• 2 teaspoons Sriracha sauce
• 2 teaspoons soy sauce
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 8 ounces imitation crabmeat
• 2 tablespoons sweet chili sauce
• sesame seeds

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 2-quart or 8x8-inch baking dish for the dip.
2. Set aside 1 tablespoon of green onions for garnish. In a bowl, combine the remaining green onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice. Mix well, then gently fold in the crabmeat. Pour the mixture into your prepared baking dish.
3. Bake in the preheated oven for about 20 minutes, or until bubbly. Let it rest for 5-10 minutes before serving. Drizzle with sweet chili sauce, then sprinkle with the reserved green onions and sesame seeds, if you like.
4. While the dip is baking, heat oil in a medium saucepan until it reaches 350°F (175°C).
5. Fry the wonton wrappers in batches of 5-6, flipping occasionally, until they're golden brown, bubbly, and crispy (about 30 seconds). Drain on paper towels, and sprinkle immediately with salt. Repeat with the remaining wontons and serve immediately with the dip. (You can also make these chips a day ahead! Just cool completely and store in airtight containers).

Nutrition

• Calories: 221 kcal
• Fat Content: 16 g
• Fiber Content: 1 g
• Sodium Content: 613 mg
• Protein Content: 10 g
• Cholesterol Content: 55 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g