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Crab Rangoon Dip with Hot Pepper Jelly

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Crab Rangoon Dip with Hot Pepper Jelly

A delicious warm and creamy dip that does a take on the favorite Chinese appetizer, the crab rangoon.  Cream cheese, sour cream and mayo are whisked together with garlic, lime, a little soy, sambal hot sauce and lumb crab meat, then it's topped with Monterey Jack cheese and baked until bubbly.  It's finished with a layer of Wozz! Hot Pepper Jelly and sliced green onions.  Serve with crispy fried wontons or warm soft pita, celery sticks and carrots.  The perfect game day dip!

Crab Rangoon Dip with Hot Pepper Jelly

Crab Rangoon Dip Ingredients:

8 Ounces Cream Cheese 
1/4 Cup Mayonnaise
1/4 Cup Sour Cream
1 can (6 ounces) Lump Crab Meat (drained)
Juice of 1/2 Lime Squeezed
1 Small Clove Garlic Minced
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1.25 tsp Soy Sauce 
1 Tbsp Wozz! Super Hot Chili Sambal or Sriracha
1 1/2 Cups Monterey Jack Cheese (separate - 1 cup is for dip base and 1/2 cup is for topping)
Wozz! Thai Hot Pepper Jelly for topping your dip
3 Green Onions (thinly sliced, separate green parts from white parts)
Cilantro (A few leaves chopped for garnish)
Non Stick Cooking Spray

Crispy Wonton Chips:

Vegetable Oil For Frying
Fresh Wonton Wrappers (I used the square ones cut in 1/2 to make 2 triangles per wrapper - use as many as you need for serving)
Salt
Or:  Optional Warm Soft Pita bread cut into triangles, Ritz Crackers, Club Crackers, Rice Crackers.
Carrot sticks and Celery Sticks Optional

Method:

Turn oven on to 400 degrees F

Spray your 1 quart baking dish with nonstick cooking spray

In a large microwave safe bowl, add cream cheese and microwave for about 45 seconds just to soften the cream cheese.

To your softened cream cheese whisk in mayonnaise, sour cream, minced clove of garlic, lime juice, soy sauce, Wozz! Super Hot Chili Sambal, onion powder and black pepper.  Whisk until smooth.

With a spatula, fold in 1 cup of Monterey Jack Cheese, the drained lump crab meat and white parts of onion.  Fold in until combined.

Add your mix evenly to your sprayed quart dish.  Top with remaining 1/2 cup of Monterey Jack Cheese and add to oven. 

Bake for about 22-25 minutes or until the cheese is browned on top and the dip is bubbly.  You may put it under the broiler for a minute at the end just to finish browning up the cheese if you need to.

While your dip is in the oven, fry your wonton chips.  

Add oil to a large pot or deep skillet on stove top (I do about a 1/2 inch to 3/4 inch layer of oil in the bottom of the pot).  On medium high heat, fry your wonton wrappers in batches turning over as they fry.  Don't overcrowd them.  They cook really quick, about 15 seconds on each side, you don't want to overcook them or they get really dark brown.  As you take them out of the hot oil, transfer to tray lined with paper towels and sprinkle with a little bit of salt.

Once dip if finished cooking, remove from oven and immediately top with a few good spoonfuls of Wozz! Thai Hot Pepper Jelly.  Use enough pepper jelly to cover the top of your dip with a layer.  Garnish with the remaining green sliced onions and chopped cilantro.  Serve dip immediately while hot with wonton chips.   

Enjoy!

Crab Rangoon Dip with Wonton and Sweet Chili

 

 

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