Latin Crab Salad Dip with Crispy Wontons

• PHILLY Dip
• Philadelphia Light Brick Cream Cheese Spread
• 1/2 cup Kraft Mayo Calorie-Wise Real Mayonnaise
• 4 tsp. red pepper sauce
• 2 tsp. ground cumin
• 2 tsp. garlic powder
• 1/2 tsp. dried oregano leaves
• Crab Salad
• 1 cup canned chunk crabmeat, drained, flaked
• 1/4 cup fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh cilantro, chopped
• 4 tsp. green onions, chopped
• 1 tsp. adobo seasoning
• Toppings
• 40 each won ton wrappers, cut diagonally in half
• 1/4 cup Mexican chorizo, cooked, crumbled and drained
• 4 tsp. tomatoes, seeded, small dice

1. PHILLY Dip: Beat ingredients with mixer fitted with paddle attachment until well blended.
2. Refrigerate until ready to use.
3. Crab Salad: Combine ingredients.
4. Refrigerate until ready to use.
5. Toppings: Bake won ton triangles in parchment paper-lined full sheet pan (or in paper-lined half sheet pan for trial recipe) in preheated 325 degrees F convection oven 3 to 5 min.
6. or until golden brown.
7. Cool in pan on wire rack.
8. For each portion, 4 servings: Microwave 1/2 cup (125 mL) PHILLY Dip in small microwaveable serving bowl on HIGH 30 to 40 sec.
9. or just until warmed.
10. Place bowl on serving plate.
11. Top dip with 1/3 cup (75 mL) Crab Salad, 1 Tbsp.
12. (15 mL) warm chorizo and 1 tsp.
13. (5 mL) tomatoes.
14. Arrange 20 won ton chips around bowl of dip.

cream cheese, mayonnaise, red pepper, ground cumin, garlic powder, oregano, salad, chunk crabmeat, lime juice, extra virgin olive oil, fresh cilantro, green onions, toppings, wrappers, chorizo, tomatoes

Taken from www.kraftrecipes.com/recipes/latin-crab-salad-dip-crispy-wontons-124136.aspx (may not work)