Crab Rangoon Dip

• 8 ounces, weight Cream Cheese, Softened
• 13 cups Mayonnaise
• 1 Tablespoon Sriracha
• 4 ounces, weight Crab Meat, Broken Into 1-inch Pieces
• 13 cups Water Chestnuts, Drained And Chopped
• 13 cups Carrots, Chopped
• 13 cups Celery, Chopped
• Crackers Or Wontons, For Dipping

1. Preheat oven to 400 degrees F.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, mayo and Sriracha until combined and smooth.
3. Taste and add more Sriracha if you want it spicier.
4. Gently fold in the crab meat, water chestnuts, carrots and celery.
5. Be careful not to break apart the crab meat.
6. Spread dip evenly in a 9-inch (or so) round baking dish.
7. Bake for 20 minutes, until warm and golden brown on top.
8. Serve with crackers or wontons.

weight cream cheese, mayonnaise, sriracha, water chestnuts, carrots, celery, crackers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-rangoon-dip-2/ (may not work)