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Crab Rangoon Dip Recipe

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This recipe for Crab Rangoon Dip, by , is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 packages 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 each) crab meat, drained
1 cup shredded mozzarella cheese, divided
2 tablespoons fresh chives
1 close garlic
1/2 teaspoon pepper

1 tablespoon fresh chives & wonton strips, crushed

Preheat oven to 350

Beat cream cheese, mayo, sour cream, lemon juice, & Worcestershire sauce with a hand mixer until fluffy

Stir in remaining dip ingredients reserving 1/3 cup of mozzarella cheese for topping
Spread in a small baking dish or pie plate

Top with remaining cheese. Bake 25 minutes or until hot & bubbly
Garnish with Remaining Chives and crushed wonton strips

Serve with Wonton chips or tortilla chips




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