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Hot Crab Rangoon Dip

Name: Hot Crab Rangoon Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 to 10
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

Prep 15m

Cook 25m

Total 40m

This Hot Crab Rangoon Dip is a creamy blend of cream cheese, mayonnaise, sour cream, and fresh lump crab meat, perfectly seasoned with Sriracha, lime juice, and garlic. Topped with scallions, Monterey jack cheese, and Thai sweet chili sauce, it's a spicy, tangy, and decadent appetizer served with crispy wonton crisps.