Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp low-sodium soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp toasted sesame oil
  • 1 tsp Sriracha
  • 1/2 tsp garlic powder
  • 12 oz imitation crab meat, finely chopped
  • 3 green onions, thinly sliced (whites and greens separated)
  • 1/4 cup water chestnuts, finely minced
  • 25 wonton wrappers, cut into triangles
  • 1 tsp melted butter or cooking spray
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. In a medium mixing bowl, beat the softened cream cheese and Greek yogurt until smooth and creamy.
  3. Stir in the soy sauce, Worcestershire sauce, toasted sesame oil, Sriracha, garlic powder, and the white parts of the sliced green onions.
  4. Gently fold in the chopped imitation crab meat and minced water chestnuts until evenly distributed.
  5. Transfer the mixture to a 8x8 inch baking dish or small oven-safe skillet, smoothing the top. Sprinkle with mozzarella and Parmesan cheese.
  6. Bake for 20 minutes until the dip is bubbling and the cheese is lightly golden.
  7. While the dip bakes, arrange wonton triangles on a baking sheet. Lightly coat with cooking spray or melted butter and a pinch of sea salt. Bake for 6-8 minutes until golden and crisp.
  8. Garnish the hot dip with the reserved green parts of the green onions and serve immediately with the warm wonton chips.