 Crab Rangoon Dip with Homemade Wonton Strips You're gonna love this one! This creamy baked hot crab dip tastes so much like Crab Rangoon from our local Chinese restaurant - one of our favorite appetizers. Rich, smooth and filled with crab chunks and melty cheese - good with wonton chips and fresh vegies! The dip is creamy and rich - but I've modified other recipes because we prefer a chunkier dip.  Crab Rangoon Dip with Homemade Wonton Strips Homemade wonton chips and strips are so easy to make, but if you are in a hurry, I've also found that Target carries Archer Farms Wonton Strips for Salads, and they will work in a pinch. Wonton skins are easier to work with than pita bread - simply cut in desired shape, spray with a non-stick cooking spray or butter-flavored spray, and bake for a few minutes until golden.  Crab Rangoon Dip with Homemade Wonton Chips I've made this a couple of ways - baked in a casserole dish in the oven, or cooked low and slow and kept warm in a cast iron crockpot. When you bake in the oven you will have a "crust" that develops - which is golden, rich and delicious. Different look, same delicious taste! One thing I have learned - double the recipe. Every time this is the first appetizer to disappear! For those watching calories, this is perfect served with whole sugar snap peas, fresh cucumber slices, and carrot sticks. Also great with our homemade wontons, or your favorite crackers or pita chips. This crowd-pleasing favorite will not disappoint - hope that you love this as much as my gang does!  Baked Crab Rangoon Dip with Seasoned PIta Chips - you'll love the golden, crusty cheese topping!  Crab Rangoon Dip with Homemade Wonton Chips
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