Recipes

Crab Rangoon Dip

14 Servings

Appetizers

40 MIN

Prep

10 MIN

Calories

160

Ingredients

28 

wonton wrappers, cut diagonally in half

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, softened

1 can

(6 oz.) crabmeat, drained, flaked

1/2 cup

shredded Parmesan cheese

2 

green onions, sliced

1/4  cup

KRAFT Real Mayo

1/4  cup

HEINZ Thai-Inspired Sweet Chili

1 tbsp

fresh chives, minced

Instructions

Step 1

Heat oven to 375°F.

Step 2

Spread wonton wrappers onto baking sheet sprayed with cooking spray. Bake 4 to 6 min. or until crisp and lightly browned. Cool.

Step 3

Meanwhile, mix all remaining ingredients until blended; spread onto bottom of 9-inch pie plate.

Step 4

Bake 25 to 30 min. or until dip is heated through and top is lightly browned. Garnish with fresh chives and serve with wonton chips.

Keeping it Safe: Even canned crabmeat can contain tiny pieces of shell, so use your just-washed fingers to pick over the crabmeat before adding to a recipe.