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
How To Make crab rangoon dip
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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