crab rangoon dip + baked wonton chips
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Are you ready to celebrate the 2016 Chinese New Year, year of the Monkey? February 7th – February 13th will be here before you know it, so let’s talk food! I’ll never forget the day I tried crab rangoon for the first time – seriously, I remember! It was an instant obsession for me and I’ve eaten a lot of it over the years. I usually make it for myself or find it on a restaurant menu, so I was really thrilled to see Pagoda has them right in the freezer section! Since I don’t have to make them from scratch anymore, I decided to make a play on the classic Asian dish and create a dip. I love crab and I love cream cheese and I think it makes for the best tasting dip ever – even better when dipping with crispy baked wonton wrappers.
Let’s start by baking the wonton wrappers (or eggroll wrappers) in the oven. I sliced mine into similar size triangles since that is the easiest shape to dip with. Keep an eye on these while they bake because they will burn quickly if you’re not careful, especially if your oven heats unevenly. Rotating the pan halfway through should help them to even bake up in about 6-8 minutes at 350 degrees F.
I like my wonton chips on the brown side because I think they have even more toasty flavor… right on the cusp of burning. Don’t forget to salt them while they are still hot! You could certainly season this chips with whatever flavorings you like from sweet to savory. I like to squeeze a little lemon on them before they bake – just a bit of brightness!
Now, that we have our golden brown chips ready to go, it is time to assemble the dip. This is a really easy dip to make as you are basically only combining ingredients and giving them a quick bake. Use your favorite crab or imitation crab, either way works, mix in all of the yummy sour cream and cream cheese, shred in a lot of Vermont white cheddar and you’re about there!
To pair with the crab rangoon dip, I toasted up several Pagoda products – there are a lot of choose from! Egg rolls, wontons, potstickers and, of course, crab rangoon… what else could one want? These are items I keep in my freezer at all times, prefect to bring out when guests drop by! Pagoda products are made with 100% white meat chicken and contain no MSG or artificial colors, so I’m comfortable serving this convenience food to all of my family and friends.
The egg rolls bake up nice and crispy in the oven and come in a variety of proteins, including vegetable. Today I served the chicken egg rolls, which is almost always my favorite. With the egg rolls comes a really delicious sweet chili sauce that I wish I had a whole bottle of! Seriously, jar it up and sell it, Pagoda!
Other products contain sauces as well, like the potstickers which come with soy sauce packets, convenient! Every product I’ve tried so far has been a hit out of the park. These snacks are full of flavor and are high quality – they really taste like you just ordered them in a high-end Asian restaurant.
I found all of these Pagoda products at Walmart in the frozen aisle with other appetizers. Do you use Ibotta yet?! There is an Ibotta offer on these wonderful snacks currently – $.50 off 2 Pagoda products. Have a fun and tasty Chinese New Year!
Crab Rangoon Dip
- 8 oz light cream cheese
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 18 oz shredded white cheddar
- 1 lb fresh crabmeat
- 1 garlic clove
- 2 green onions, diced
- Preheat oven to 400 degrees.
- In a large bowl, mix together all ingredients. Place into greased baking dish.
- Bake for 20 minutes. Serve with wonton chips.