Ingredients:

  • 16 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 lb lump crab meat, drained
  • 1 cup shredded Monterey Jack cheese
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 0.25 tsp toasted sesame oil
  • 0.25 cup sweet chili sauce
  • 12 oz wonton wrappers, cut into triangles
  • 2 tbsp vegetable oil
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise until completely smooth. Fold in the Monterey Jack cheese, green onions, garlic, Worcestershire sauce, onion powder, and sesame oil. Gently fold in the crab meat last to keep lumps intact.
  2. Transfer the mixture into a 9-inch oven-safe dish or cast-iron skillet, smoothing the top with a spatula.
  3. Place the dish in a preheated oven at 375°F (190°C). Bake for 18–20 minutes, or until the edges are bubbling and the top is lightly golden.
  4. While the dip bakes, arrange wonton triangles in a single layer on baking sheets. Lightly brush with vegetable oil and bake at 375°F (190°C) for 5–7 minutes until pale golden brown.
  5. Remove the dip from the oven. Immediately drizzle with the sweet chili sauce and sprinkle with toasted sesame seeds and extra green onions.