Crab Rangoon Dip with Wonton Chips

Ingredients

• 8 oz cream cheese, room temperature
• 3/4 cup sour cream
• 2 cups mozzarella cheese (reserve 1/2 cup for topping)
• 1/4 cup Kewpie mayo
• 1 cup crab meat
• 1 cup imitation crab, cut into 1-inch pieces and shredded (about 5-6 sticks)
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce or rice vinegar
• 1/2 Tbsp sugar
• 1 tsp garlic powder
• 1/4 tsp white or black pepper
• 3-4 stalks green onions, thinly sliced (~1 cup, reserve a handful for garnish)
• 2-3 Tbsp sweet chili sauce

Wonton Chips

• 1 package wonton wrappers
• Frying oil (peanut oil)

Directions

• In a large bowl, combine the cream cheese, sour cream, mozzarella, mayo, crab meats, soy sauce, Worcestershire sauce, sugar, garlic powder, pepper and green onions. Mix well until evenly combined.
• Transfer to a small baking dish and top with the reserved cheese. Broil on low for 15-20 minutes, until the top is golden.
• Cut the wonton wrappers in half diagonally to make triangles; peel to separate.
• In a large saucepan or pot, heat oil to 350F. Fry the wontons for 10-20 seconds on each side until golden and crispy. Strain and set aside.
• Remove the dip from the oven, drizzle with sweet chili sauce and top with green onions. Serve with the wonton chips.

Serves 6-8. From Stephanie Tea on Instagram.