Crab Rangoon Dip

Every year my brother and his girlfriend host a Dip Off party for the SuperBowl. It's advanced to the point where there are sweet and savory categories with the winner earning bragging rights and everyone earning stuffed stomachs.

I had a couple dip recipes bookmarked that I never found an excuse to use since my husband doesn't eat dip. (No dips. Seriously, he's weird. At least I dated him forever before I agreed to marry him, so this wasn't a surprise.) Anyways, this recipe from Spend with Pennies was hanging out on my to-do list for a long time given that my husband won't eat dips and my good friend is allergic to shellfish, so that ruled out making it for my friends.

This is a recipe worth trying. The wonton chips were surprisingly addictive.

Crab Rangoon Dip
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 cup Parmesan cheese
12 oz. crab meat, drained
1 cup shredded mozzarella cheese, divided
2 Tbsp. fresh chives
1 clove garlic
1/2 tsp. pepper 
Wonton Chips
1 package wonton wrappers
cooking spray

Preheat oven to 350°F. Prepare wonton chips first. Cut wontons in diagonally. Spray with cooking spray, (or brush with olive oil) and spread chips on a pan. Bake 7-8 minutes or until brown and crispy. Set aside.

Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping.Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with chives if desired and serve with wonton chips. Serves 8-12.