Crab Rangoon dip
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|1/4 cup chopped scallions|
|2 tablespoons each chopped fresh cilantro and ginger|
|1 teaspoon sugar|
|two packages cream cheese, softened, 8 ounces each|
|2 tablespoons lime juice|
|salt to taste|
|one can lump crabmeat, 6.5 ounces|
preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.
Minced scallions, cilantro, ginger, and sugar in a food processor.
Add cream cheese and lime juice, then pulse to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton chips. Makes 3 cups.
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