Hot Crab Rangoon Dip | Recipe Cart | Recipe Cart

Ingredients

• 8 oz cream cheese
• ¼ cup mayonnaise, best quality such as Hellmann's or Duke's
• ¼ cup sour cream
• 1 tablespoon Sriracha
• 1 tablespoon fresh lime juice, from 1 lime
• 1 small clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 8 oz fresh lump crab meat, well drained
• 3 scallions, white and dark green parts separated
• 1 cup shredded Monterey jack cheese, divided
• ¼ cup Thai sweet chili sauce, at room temperature
• 1 tablespoon cilantro (optional, for garnish)
• 24 wonton wrappers, cut in half, from one 6-oz package
• Vegetable oil, for frying
• Salt