The chips are easy and definitely add to the dip's appeal, but rice crackers, sugar snap peas, celery sticks and baby bok choy leaves all make good Asian-inspired dippers.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
5 mins at 375°
chill:
2 hrs
Servings:
10
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For wonton chips: Use a sharp knife to cut wonton wrappers diagonally in half to form 40 triangles. Arrange triangles in a single layer on baking sheets. Lightly spray with cooking spray, carefully turn, and spray again. (We like the chips plain, but you can sprinkle them with salt or another seasoning if desired.) Bake in a 375° oven for 5 minutes or until edges are golden brown. Set aside or store in an airtight container up to 2 days.

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  • For dip: In a medium bowl, stir together cream cheese and sour cream. Add crab, water chestnuts (if using), 1/4 cup green onion, the powdered sugar, lemon juice, soy sauce and garlic; stir well. Cover and chill for 2 to 24 hours. (To serve the dip warm, heat it in the microwave for 1 to 2 minutes on 100% power [high], stirring every 30 seconds.)

  • To serve, drizzle the cold or warm dip with sweet and sour sauce and garnish with additional sliced green onion.

Nutrition Facts

141 calories; total fat 6g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 23mg; sodium 405mg; potassium 54mg; carbohydrates 16g; fiber 1g; sugar 4g; protein 5g; trans fatty acidg; vitamin a 361IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 17mcg; vitamin b12mcg; calcium 48mg; iron 1mg.

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