Crab Rangoon Dip With Passion Fruit Sweet Chili

Ingredients

For the Dip:

• 8 oz cream cheese, softened (I use chive and onion Philadelphia)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tsp lemon juice and zest of one lemon
• 2 tsp sriracha
• 1 cup shredded mozzarella cheese or Monterey jack
  
• 1 can (6 oz) lump crab meat, drained or 1 package imitation crab chopped
• 2 green onions or chives, finely chopped
  
• 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, crab meat, green onions, lemon juice, sriracha, worcestershire, 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.