Creamy Crab Rangoon Dip with Wonton Chips

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.

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.