Hot Crab Rangoon Dip

This Crab Rangoon dip is from Once Upon A Chef. it was so so good, no changes were needed to make it perfect.

INGREDIENTS

FOR THE HOT CRAB RANGOON DIP

• 8 oz cream cheese
• ¼ cup mayonnaise, best quality such as Hellmann’s or Duke’s
• ¼ cup sour cream
• 1 tablespoon Sriracha
• 1 tablespoon fresh lime juice, from 1 lime
• 1 small clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 8 oz fresh lump crab meat, well drained
• 3 scallions, white and dark green parts separated
• 1 cup shredded Monterey jack cheese, divided
• ¼ cup Thai sweet chili sauce, at room temperature
• 1 tablespoon cilantro (optional, for garnish)

FOR THE WONTON CRISPS

• 24 wonton wrappers, cut in half, from one 6-oz package
• Vegetable oil, for frying
• Salt

INSTRUCTIONS

FOR THE HOT CRAB RANGOON DIP

1. Preheat the oven to 350°F and set an oven rack in the middle position. Set aside 1 tablespoon of the dark green portion of the sliced scallions to use as a garnish on the finished dip.
2. Place the cream cheese in a large, microwave-safe bowl; microwave on high heat until the cream cheese is softened, 45 to 60 seconds. Whisk the cream cheese until completely smooth. Add the mayonnaise, sour cream, Sriracha, lime juice, garlic, salt, and sugar; whisk to combine. Add the crab meat, scallions, and ¾ cup of the cheese; using a rubber spatula, fold to combine, being careful not to break up the lumps of crab meat too much.
3. Spread the dip evenly into a 1-qt baking dish and sprinkle the remaining ¼ cup cheese over top. Bake, uncovered, until the cheese is melted and the crab dip is bubbling, about 25 minutes. Remove from the oven and spread the Thai sweet chili sauce over the top. Sprinkle with the reserved dark green scallions and cilantro (if using). Serve with a spoon for scooping the dip onto the wonton chips, as the chips are fragile.
4. Make-Ahead Instructions: The dip can be assembled up until the point of baking and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking straight out of the refrigerator.

FOR THE CRISPY WONTON CHIPS

1. Pour the vegetable oil to a depth of ¾-inch into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350°. (If you don’t want to bother with a thermometer, just drop one of the wontons into the oil to test it; if it sizzles, the oil is ready.) Fry the wontons in batches, without crowding the pan, for about 15 seconds on each side or until golden brown and crisp. Adjust the heat as necessary as you go if the wontons are cooking to quickly or slowly. Drain on paper towels and sprinkle lightly with salt.
2. Make-Ahead Instructions: The wonton chips can be made a day ahead of time and store in an airtight container at room temperature.