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Crab Rangoon Dip with Wonton Chips Recipe

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This recipe for Crab Rangoon Dip with Wonton Chips, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Bader

Category:
Category:

Ingredients:  
Ingredients:  
20 wonton wrappers (about 5 ounces)
8 ounce tub light cream cheese spread
1/4 cup sour cream
8 ounce flake-style imitation crab meat, chopped
1/2 cup water chestnuts, finely chopped
1/4 cup green onion, finely chopped
1 tablespoon powdered sugar
1/2 teaspoon lemon juice
1/2 teaspoon soy sauce
1 clove garlic, minced

Directions:
Directions:
Preheat oven to 375.
For the wonton chips, use a sharp knife to cut wonton wrappers diagonally in half to form 40 triangles. Arrange triangles in a a single layer on baking sheets. Lightly spray with cooking spray, carefully turn, and spray again. You can leave chips plain or sprinkle them with salt or another seasoning if desired. Bake in oven for 5 minutes or until edges are golden brown. Set aside or store in airtight container up to 2 days.
In a medium bowl, stir together cream cheese and sour cream, add crab, water chestnuts, green onions, powdered sugar, lemon juice, soy sauce and garlic, stir well. Cover and chill for 2 to 24 hours. To serve the dip warm, heat in microwave for 1 to 2 minutes, stirring every 3 seconds.

 

 

 

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