Creamy Crab Rangoon Dip with Wonton Chips

Creamy Crab Rangoon Dip with Wonton Chips

                   This made-ahead appetizer is also delicious served with celery sticks. 

1 - 8 ounce package cream cheese

1/4 cup sour cream

1 teaspoon powdered sugar

1 teaspoon lemon juice

1/2 teaspoon reduced sodium soy sauce

1 garlic clove, minced

1 – 8 ounce package imitation crab meat, chopped

1/4 cup finely chopped celery

1/4 cup finely chopped green onions

In a small food processor, process the cream cheese, sour cream, powdered sugar, lemon juice, soy sauce and garlic.  Stir in the crab, celery and green onion. Cover and chill for 2 to 24 hours.  Serve at room temperature.  Serves 10

Wonton Chips

20 wonton wrappers

Nonstick cooking spray

Salt & pepper

Cut the wonton in half diagonally to make 40 triangles.  Arrange the triangles on a baking sheet in a single layer and lightly spray with the cooking spray.  Sprinkle salt and pepper over the triangles. Bake 375 for 5 minutes or until edges become brown.  Store in an airtight container.  Makes 40 chips.