Crab Rangoon Dip
Ingredients
1 (12 oz) package 2-inch won ton wrappers, halved diagonally
8 oz. Cream cheese, softened
1/4 Cup Sour cream
12 oz Lump crab meat
1 Cup sharp white cheddar cheese, shredded and divided
1/4 Cup parmesan cheese, grated
3 green onions, thinly sliced
1 Tsp Worcestershire sauce
1 Tsp sesame oil
1/2 Tsp sriracha, optional
1/2 Tsp garlic powder
Salt & pepper to taste
Preparation
Prep: Preheat oven to 350 degrees.
Place won ton wrappers onto a baking sheet and coat with nonstick spray. Place in oven eand bake until golden brown and crisp, about 5-6 minutes. Let cool and set aside.
Preheat oven to 425 degrees, and lightly coat a 9-inch baking dish with nonstick spray.
In a large bowl, combine cream cheese, Mayo and sour cream. Stir in crab meat and the rest of your ingredients-- saving 1/2 cup of white cheddar.
Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
Bake for 20 - 25 minutes until bubbly and hot.
