Lactose Free Crab Rangoon Dip
By Philadelphia Kitchen
Prép
15 MIN
Total
20 MIN
Portions
32 Servings (2 tbsp. each)
A creamy, savory Crab Rangoon Dip made with lactose-free cream cheese, imitation crabmeat, and a sweet chili sauce topping. Perfect for serving with crispy wonton chips.
Ingrédients
3
entier
Green Onions
2
paquet
PHILADELPHIA Lactose-Free Cream Cheese, softened
1
tasse
Mayonnaise
1
c. à soupe
Less-Sodium Soy Sauce
2
tsps
Unseasoned Rice Vinegar
1-1/2
tsps
Sesame Oil
1
c. à thé
Sriracha Sauce (hot chili sauce)
1/4
pinch
Garlic Powder
1
paquet
Flake-Style Imitation Crabmeat, chopped
1/2
tasse
Sweet Chili Sauce
Lactose Free Original Cream Cheese
Préparation
Étape 1
HEAT oven to 350°F.
Étape 2
CUT green parts of onions into thin slices. Reserve 2 Tbsp. of the sliced onions for later use.
Étape 3
PLACE remaining sliced onions in medium bowl. Add all remaining ingredients except crabmeat and chili sauce; beat with mixer until well blended. Stir in crabmeat.
Étape 4
SPOON crabmeat mixture into shallow casserole.
Étape 5
BAKE 15 min. or until heated through. Cool 5 min.
Étape 6
SPREAD chili sauce over top of dip.
Étape 7
SPRINKLE with reserved green onion slices.
Serving Suggestion: Serve with wonton or tortilla chips. Wonton chips: Halve wonton wrappers. Fry in 1 inch of 350°F oil, 1–2 min per side, until golden and crisp; drain on paper towels. Air fryer option: Heat to 350°F, arrange wrappers in a single layer, spray with oil, and cook 3–4 min, shaking the basket at the 2-min mark, until crisp and lightly browned.
