Crab Rangoon Dip With Passion Fruit Sweet Chili

Ingredients

For the Dip:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tsp lime juice
• 2 tsp sriracha
• 1 cup shredded mozzarella cheese or Monterey jack
• 1/2 cup grated Parmesan cheese
• 1 can (6 oz) lump crab meat, drained (or 1/2 cup fresh crab meat)
• 2 green onions, finely chopped
• 1/4 cup water chestnuts, drained, diced (optional for crunch)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp worcestershire sauce 
• Salt and pepper to taste

For the Drizzle:

• 1/4 cup Chin Dribblin Passion Fruit Sweet Chili sauce

For Garnish and Serving:

• Sliced green onions or chives
• Sesame Seeds 
• Wonton chips, pita chips, or crackers

Instructions

1. Prepare the Dip:

   • Preheat your oven to 375°F (190°C).
   • In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
   • Fold in the mozzarella cheese, Parmesan cheese, crab meat, green onions, lime juice, sriracha, worcestershire, water chestnuts (if using), garlic powder, and onion powder. Season with salt and pepper to taste.
   • Mix until all ingredients are well combined.

2. Bake the Dip:

   • Transfer the mixture into an oven-safe baking dish, spreading it evenly.
   • Bake for 20-25 minutes or until the dip is hot and bubbly, and the top is slightly golden.

3. Drizzle and Garnish:

   • Remove the dip from the oven and let it cool slightly.
   • Using a spoon or a squeeze bottle, drizzle the Chin Dribblin Passion Fruit Sweet Chili sauce in a crisscross pattern over the surface of the dip.
   • Sprinkle with sesame seeds and sliced green onions or chives for a pop of color and flavor.

4. Serve:

   • Serve hot with wonton chips, pita chips, or crackers for dipping.