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Crab Rangoon Dip with Won Ton Chips & Sweet Chili Sauce

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5 from 1 reviews

This easy-to-make creamy dip is filled with flavor, crunch, and drizzled with sweet chili sauce! Make Crab Rangoon Dip for your Super Bowl party or whenever family and friends are gathered!

Scale

Ingredients

1 12 oz. bottle Thai sweet chili sauce
2 8 oz. packages cream cheese, softened
1 8 oz. package imitation crab meat
4 green onions
1/4 cup milk
1 12 oz. package won ton wrappers
Oil for a deep-fat fryer

Instructions

First, prepare the won ton chips. Heat the oil in your deep-fat fryer to 356 degrees. Have a pan lined with paper towels next to your fryer for draining the freshly-cooked won ton chips.

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Cut the won ton wrappers in half into triangle shapes.

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When the oil is ready in your fryer, insert the basket and carefully place the won ton dough into the oil. I add about 6 at a time. Won ton chips cook very quickly! Don’t step away. Have a fork or tongs ready to give the won ton chips a flip in the oil after they cook for about 45 seconds. One flipped, cook them for about 20 seconds.

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The won ton chips are ready to be removed from the fryer when they look like this:

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Drain the won ton chips in the pan lined with paper towels that you have ready next to your fryer. Salt the chips and try not to eat too many of them before the dip is ready. 😊

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Next, chop up the imitation crab meat and 2 of the green onions.

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Mix them well into the softened cream cheese. Add the milk to thin the dip mixture a little. Then spread it into an oven-safe baking dish and bake at 350 degrees for about 20 minutes until heated through.

While the crab rangoon dip is baking, slice the other two green onions at an angle for a pretty garnish.

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Place the dip in the middle of a large platter and surround with won ton chips. Drizzle chips, dip and all with the Thai sweet chili sauce. Then sprinkle everything the fresh green onion angled slices.

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Notes

Serve hot.

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