Latin Crab Salad Dip with Crispy Wontons

• PHILLY Dip
• PHILADELPHIA Original Cream Cheese, softened
• 1/2 cup KRAFT MAYO Real Mayonnaise
• 4 tsp. TAPATIO Hot 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
• 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: Heat oil in deep fryer to 350 degrees F. Add won ton triangles in batches; fry 1 min.
6. or until golden brown; drain.
7. For each portion, 4 servings: Microwave 1/2 cup PHILLY Dip in small microwaveable serving bowl on HIGH 30 to 40 sec.
8. or just until warmed.
9. Place bowl on serving plate.
10. Top dip with 1/3 cup Crab Salad, 1 Tbsp.
11. warm chorizo and 1 tsp.
12. tomatoes.
13. Arrange 20 won ton chips around bowl of dip.

philadelphia original cream cheese, mayo, 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-124135.aspx (may not work)