Crab Rangoon Dip with Wonton Chips

Serves 12


8 oz cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup fresh parmesan cheese
2 cans (6 oz) crab meat, drained
1 cup shredded mozzarella cheese, divided
2 tablespoons fresh chives
1 clove garlic
1/2 teaspoon pepper

Wonton Chips

1 package wonton wrappers
cooking spray


1 tablespoon fresh chives (optional)


Preheat oven to 350 degrees.

Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.

Bake 7-8 minutes or until brown and crispy, set aside.

Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping.

Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips