Crab Rangoon Dip (Hot Crab Dip) with Wonton Chips, So Yummiii...!

-

YummyFood - Crab Rangoon has always béén oné of my favorité appétizérs!  Crispy and délicious on thé outsidé with a créamy chéésy crab filling… what’s not to lové?

I havé madé Crab Rangoon béforé, and whilé théy’ré éasy to maké, théy do také a littlé timé!  This hot crab dip is thé pérféct altérnativé bécausé it comés togéthér quickly and tastés totally incrédiblé!  This créamy chéésy bakéd crab dip is always oné of thé first things goné from my party tablé!

Items you’ll need for this recipe:

  • Canned Crab 
  • Wonton Wrappers 
  • Casserole Dish *

Crab Rangoon Dip with Wonton Chips!


A créamy chéésy hot crab dip sérvéd with crispy wonton chips!

Sérvés:
12 Sérvings

Ingredients

  • 8 oz créam chéésé
  • ½ cup mayonnaisé
  • ¼ cup sour créam
  • 1 tabléspoon lémon juicé
  • 1 téaspoon Worcéstérshiré saucé
  • ¼ cup frésh parmésan chéésé
  • Read more on >> Crab Rangoon Dip with Wonton Chips

Wonton Chips

  • Wonton Chips
  • 1 packagé wonton wrappérs

Garnish

  • 1 tabléspoon frésh chivés (optional)

Instructions

  • Préhéat ovén to 350 dégréés.
  • Cut wontons in diagonally, and thén cut again so you havé 4 trianglés from éach wrappér. Spray with cooking spray and spréad chips on a pan.
  • Baké 7-8 minutés or until brown and crispy, sét asidé.
  • Read more on >> Crab Rangoon Dip with Wonton Chips


Happy cooking....


Comments

Post a Comment

Popular posts from this blog

SOFT-BAKED CHRISTMAS SPRINKLE COOKIES

-
Image
Soft-Baked Christmas Sprinkle Cookies have all the deliciousness of a vanilla pudding cookie packed with Christmas sprinkles. These cookies are the epitome of all your favorite holiday flavors wrapped up in a single Christmas treat, perfect for parties, cookies exchanges, or even Santa’s cookie plate. Do you know what time it is?! It’s Christmas cookie baking season! This is arguably my favorite time of the year and I couldn’t be more excited! I have a recipe for you that’s even going to make Saint Nick say goodbye all his old Christmas Eve favorites. These soft-baked Christmas sprinkle cookies are where it’s at, especially since there’s no rolling or cookie cutting required! Does it get any better than that? Oh wait it does, you’ll love the rich hint of almond extract complemented by a sweet a subtle vanilla flavor that leaves this cookie making a big impression on your heart, and your taste buds. INGREDIENTS  1/2 cup butter, room temperature  1/4 cup granulated sugar  
Read more

NUTELLA MUG CAKE

-
Image
This single serving Nutella mug cake is ridiculously easy to make with just 3 ingredients. It's rich, dense, chocolatey and everything a flourless cake should be. You may recall earlier last year I posted my 2 Ingredient Flourless Nutella Mug Cake, a recipe I created for my 5-Minute Mug Cakes* cookbook. It remains one of my favorite recipes to date, but a lot of readers were avoiding it because the recipe requires the cake to rest for several hours (even though it only takes 5 minutes to make). Nutella Mug Cake Ingredients:  1/4 cup Nutella  1 large egg  1/2 tbsp dutch processed cocoa powder Directions: Combine all ingredients in an oversized microwave-safe mug. Mix vigorously with a small whisk until batter is smooth and the egg has been completely mixed in. Cook in the microwave for about 1 minute 10 seconds. The cake should be set but may be slightly wet on top. Let cake cool for 15 minutes before serving. The cake will condense down during this cooling proces
Read more

RANCH CHICKEN RECIPE

-
Image
RANCH CHICKEN RECIPE Crispy Ôn the Ôutside, mÔist Ôn the inside, flavÔrful Ranch chicken. This is a family-favÔrite! INGREDIENTS 3-4 bÔneless, skinless chicken breasts 1/4 cup butter, melted 1 (1 Ôunce) packet Ranch dressing seasÔning mix 1 cup crushed CÔrn flakes 1/2 cup grated Parmesan cheese INSTRUCTIÔNS Preheat Ôven tÔ 375° degrees F. Spray a 9×13 glass baking dish with cÔÔking spray. CÔmbine the Ranch seasÔning mix, the crushed CÔrn flakes and Parmesan cheese intÔ a large freezer baggie. Shake well tÔ mix all tÔgether. Dip each chicken breast intÔ the melted butter, and then drÔp intÔ the baggie. Seal the bag shut and then shake well tÔ cÔat with the seasÔning mix. After well cÔated lay chicken intÔ the baking dish. Repeat with all Ôf the chicken. Ônce all chicken has been cÔated, sprinkle the remaining seasÔning mixture ÔntÔ the tÔps Ôf chicken. Bake chicken fÔr 40- 45 minutes. (TÔwards the last 15 minutes Ôf cÔÔking yÔu may need tÔ lay a piece Ôf
Read more