Crab Rangoon Dip

Christmas time to me means great finger foods.  I was at a Christmas party over the weekend and this scrumptious dip was served by my cousin.  It was to die for.  I had never had this before and the best part was that it was warm and gooey.  I will definitely be making it this year for my Christmas Eve appetizer feast. 

For those who don't know, my husband works every Christmas Eve until around 6 or 7 pm.  This makes it difficult for us to have dinner.  So, I make an appetizer feast and we eat  at all different times.  Then after everyone has eaten, we go to church and drive around and look at Christmas lights.  A great way to celebrate our Christmas. 

CRAB RANGOON DIP

• 8 ounces cream cheese , softened
• 1 garlic clove , pressed
• 1 cup swiss cheese , shredded
• 3/4 cup sweet and sour sauce
• 4 ounces imitation crabmeat
• 1/4 cup green onion , thinly sliced
• 32 wonton wrappers
• vegetable oil

Directions:

In small bowl, combine cream cheese, crab and garlic. Add swiss cheese; stir until well blended. Spread cream cheese mixture over bottom of 1 quart baking dish. Spoon sweet and sour sauce over cream cheese mixture.

 Bake at 350 degrees until outside edges are bubbly and dip is heated through about 15-20 mins.. Remove and sprinkle with thinly sliced green onions. Serve warm with crispy wonton chips.

Crispy Wonton Chips:.

Preheat oven to 375 degrees. Cut wonton wrappers in half diagonally. Arrange half of wontons in single layer on large pizza pan or stone. Spray with oil using kitchen spritzer. Bake 8-10 minutes or until golden brown and crisp. Remove chips from pan. Cool completely