We served this yummy hot dip at our Christmas party last year and it was a big hit! I served it with crackers last year, but I bought plain pita chips this year. It would also be delicious with bread.
The recipe comes from the December 2011 issue of Cuisine at Home.
Crab Rangoon Dip
Makes 3 cups
Total time: 25 minutes
Mince:
1/4 cup chopped scallions
2 Tbsp each chopped fresh cilantro and ginger
1 tsp sugar
Add:
2 pkg cream cheese, softened (8oz each)
2 Tbsp fresh lime juice
salt to taste
Fold:
1 can lump crab meat (6.5oz)
Directions:
Preheat oven to 400 degress. Coat a 3-cup ovenproof dish with nonstick spray.
Mince scallions, cilantro, ginger, and sugar in a food processor.
Add cream cheese and lime juice; pulse to combine. Season with salt and transfer to a bowl.
Fold crabmeat into cream cheese mixture. Transfer to prepared dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried won ton chips.
No comments:
Post a Comment