Ingredients:

  • 16 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tbsp low sodium soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp ground ginger
  • 1 tbsp powdered sugar
  • 12 oz imitation crab meat, chopped
  • 4 green onions, thinly sliced
  • 0.5 cup sliced water chestnuts, finely chopped
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup crushed wonton strips

Instructions:

  1. Preheat the oven to 350°F.
  2. Whip the cream cheese. Combine 16 oz softened cream cheese with 0.5 cup sour cream and 0.25 cup mayonnaise in a large bowl until the mixture is silky and free of lumps.
  3. Season the base. Beat in 1 tbsp low sodium soy sauce, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 0.5 tsp ground ginger, and 1 tbsp powdered sugar until the color is a uniform pale tan.
  4. Prepare the inclusions. Pat 12 oz chopped imitation crab and 0.5 cup chopped water chestnuts with a paper towel until the exterior moisture is gone.
  5. Fold the protein. Gently stir the crab, water chestnuts, and half of the green onions into the cream cheese until they are evenly suspended.
  6. Transfer to the dish. Spread the mixture into your baking pan, smoothing the top with a spatula until it reaches the corners.
  7. Add the cheese. Sprinkle 1 cup shredded Monterey Jack evenly over the top until the white base is completely covered.
  8. Add the crunch. Distribute 0.5 cup crushed wonton strips over the cheese layer until a textured crust is formed.
  9. Bake the dip. Place in the center rack for 20 minutes until the edges are bubbling and the wontons are golden.
  10. Garnish and serve. Scatter the remaining green onions over the top until the bright green pops against the gold cheese.