Crab Rangoon Cheese Ball

• 1 package (8 ounces) reduced-fat cream cheese
• 1 cup shredded reduced-fat cheddar cheese
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• 1 can (6 ounces) lump crabmeat, drained or 6 ounces imitation crabmeat, chopped
• 3 tablespoons minced fresh chives
• 24 wonton wrappers
• Cooking spray
• 1 teaspoon sesame seeds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, beat cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Stir in crab. Shape mixture into a ball; coat with chives. Wrap in plastic; refrigerate at least 1 hour.
2. Preheat oven to 350u0b0. Cut wonton wrappers diagonally in half; arrange in a single layer on ungreased
3. . Spritz with cooking spray; sprinkle with sesame seeds, salt and pepper. Bake 5-7 minutes or until golden brown. Remove from pans to wire racks to cool. Serve with cheese ball.

cream cheese, cheddar cheese, garlic, worcestershire sauce, lump crabmeat, fresh chives, wonton wrappers, cooking spray, sesame seeds, salt, pepper

Taken from www.tasteofhome.com/recipes/crab-rangoon-cheese-ball/ (may not work)