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Title: Crab Rangoon Dip
Categories: Breads, Cheese, Dairy, Seafood, Vegetables
Yield: 12 servings

Oil for deep-fat frying
12 oz Pkg wonton wrappers
8 oz Cream cheese; softened
1/2 c Sour cream
1/4 c Mayonnaise
2 cl Garlic; minced
1 ts Worcestershire sauce
6 oz Can lump crabmeat; drained
2 c Shredded mozzarella cheese;
- divided
4 Green onions; chopped
2 tb Sweet chili sauce

Cut wonton wrappers in half to form rectangles. In a Dutch oven or
electric skillet, heat oil to 375ºF/190ºC. Fry wontons until golden
brown, 2-3 minutes, turning once. Drain on paper towels.

Set oven @ 375ºF/190ºC.

In a bowl, beat cream cheese until smooth. Add sour cream, mayonnaise,
garlic and Worcestershire; mix well. Fold in crab, 1 cup mozzarella
cheese and green onions.

Transfer to a greased 3-cup baking dish. Sprinkle with remaining 1 cup
mozzarella. Bake, uncovered, until bubbly, 25-30 minutes. Drizzle with
sweet chili sauce. If desired, garnish with additional green onions.
Serve with wonton chips.

Margaret Knoebel, Milwaukee, Wisconsin

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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