Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) imitation crab meat, finely chopped
  • ¼ cup (30g) mayonnaise
  • 2 tablespoons (30ml) sweet chili sauce
  • 2 tablespoons (30ml) green onions, thinly sliced
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) Worcestershire sauce
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) onion powder
  • 3 ounces (85g) water chestnuts, drained and finely chopped
  • Wonton wrappers, cut into triangles or strips
  • Cooking spray or oil

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
  2. In a mixing bowl, combine softened cream cheese, imitation crab, mayonnaise, sweet chili sauce, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, and water chestnuts. Mix until well combined and smooth.
  3. Pour the mixture into the prepared baking dish, spreading evenly.
  4. Bake for 15-20 minutes, or until the dip is heated through and lightly golden on top.
  5. Lightly spray or brush wonton wrappers with cooking spray or oil. Arrange on a baking sheet or in a skillet. Toast in the oven for the last 5-7 minutes of baking time, or until golden brown and crispy. Alternatively, you can pan-fry them in a bit of oil until golden brown.
  6. Remove from oven and let cool slightly before serving hot with wonton chips (or crackers, veggies, whatever you fancy!).