Crab Rangoon Dip
This delicious spin-off of the popular Chinese appetizer comes together quickly with the help of your microwave oven.
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1 garlic clove, pressed
- 1 cup (4 oz/250 mL) shredded Swiss cheese
- 3/4 cup (175 mL) sweet and sour sauce
- 1/2 pkg (8 oz/250 g) imitation crabmeat
- 1 green onion with top (about 1/4 cup thinly sliced)
- 1/4 cup (50 mL) toasted sliced almonds
- Crispy Wonton Chips (optional)
In Small Batter Bowl, combine cream cheese and garlic pressed with Garlic Press using Small Mix ‘N Scraper®. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of Mini-Baker.
Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat using Food Chopper; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.
Meanwhile, thinly slice green onion using Santoku Knife. Sprinkle dip with green onion and almonds. Serve dip warm with Crispy Wonton Chips, if desired.
- 3 1/2 cups
Nutrients per serving:
U.S. Nutrients per serving: Calories 110, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 5 g, Sodium 200 mg, Fiber 0 g
If your microwave oven does not have a turntable, rotate baker halfway through microwave time.
To toast almonds, place almonds in Small Micro-Cooker®; microwave 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.