Ingredients
- 5 ounces wonton wrappers (20 wrappers)
- Nonstick cooking spray
- Salt (for sprinkling)
- Cayenne pepper (for sprinkling)
- 8 ounces low-fat cream cheese (i.e., Neufchatel)
- 1/4 cup sour cream
- 8 ounces cooked flaked crab (flake-style imitation crabmeat, chopped)
- 1/2 cup chopped water chestnuts (finely chopped, well drained on paper towels)
- 1/4 cup finely chopped green onion
- 1 tablespoon powdered sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon low-sodium soy sauce
- 1 clove garlic (minced)
- 2 tablespoons sweet chili sauce (i.e., Trader Joes)
- Green onion tops (sliced, for garnish)
How to Make
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Step 1: For wonton chips:
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Step 2: Use a sharp knife to cut wonton wrappers diagonally in half to form 40 triangles.
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Step 3: Preheat oven to 375F
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Step 4: Arrange triangles in a single layer on baking sheets. Lightly spray with cooking spray, carefully turn, and spray again. (You can sprinkle them with salt and a bit of cayenne pepper if desired.)
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Step 5: Bake in a 375 degrees oven for 5 minutes or until edges are golden brown. Set aside or store in an airtight container up to 2 days.
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Step 6: For dip:
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Step 7: In a medium bowl, stir together cream cheese and sour cream. Add crab, water chestnuts (if using), 1/4 cup green onion, the powdered sugar, lemon juice, soy sauce and garlic; stir well.
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Step 8: Cover and chill for 2 to 24 hours.
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Step 9: (To serve the dip warm, heat it in the microwave for 1 to 2 minutes on 100% power [high], stirring every 30 seconds.)
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Step 10: To serve, drizzle the cold or warm dip with sweet chili sauce and garnish with additional sliced green onion.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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