Ideas, recipes, menus for the busy family.

Crab Rangoon Dip April 17, 2013

Filed under: Appetizers — TeamModine @ 10:39 am
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1 pkg (8 oz) cream cheese, softened

1 garlic clove, pressed

1 cup (4 oz) shredded Swiss cheese

3/4 cup sweet & sour sauce

1/2 pkg (8 oz) imitation crabmeat

1 green onion with top (about 1/4 cup thinly sliced)

1/4 cup toasted sliced almonds

Crispy Wonton Chips


In a bowl, combine cream cheese & garlic. Add swiss cheese, mix until well blended. Spread cream cheese mixture over the bottom of a 1 QT microwave safe dish, such as the Mini-Baker.

Spoon sweet & sour sauce over cream cheese mixture. Coarsely chop crabmeat; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.

Meanwhile, thinly slice green onion. Sprinkle dip with green onion and almonds. Serve dip warm with Crispy Wonton Chips, if desired.

Cook’s tips:

If your microwave doesn’t have a turntable, rotate baker halfway through the time.

To toast almonds, place almonds in Small micro-cooker; microwave 1-2 minutes or until golden brown, stirring after each 30 second interval. Cool completely.

Crispy Wonton Chips

32 square wonton wrappers

Vegetable oil

Preheat oven to 375. Cut wonton wrappers in half diagonally; arrange half of the wrappers in a single layer on large round stone. Spray with oil using the kitchen spritzer.

Bake 8-10 minutes or until golden brown & crisp. Remove from baking stone and cool completely.

The Pampered Chef Season’s Best Fall/Winter 2007