Crab Rangoon Dip

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.