1(12 ounce) package wonton wrappers, cut in half diagonally
Nonstick spray or olive oil spray
8ouncescream cheese, softened(see note)
8ouncescrab meat or imitation crab meat
1cupshredded mozzarella, divided
1/4cupgrated Parmesan cheese
1/4cupfinely chopped green onion(about 3 green onions)
Sweet chili sauce(for serving, optional)
Preheat oven to 350ºF. Arrange wonton wrappers on a baking sheet in a single layer and spray with nonstick spray or olive oil spray. Bake for 7-8 minutes or until golden brown and crisp. Set aside while you make the dip.
Leave the oven on 350ºF for the dip. Spray a 8- or 9-inch square baking dish with nonstick cooking spray and set aside.
In a large bowl, combine cream cheese, mayonnaise, and sour cream and stir until smooth.
If using imitation crab, lightly mash it with a fork or mince it. Add it to the bowl, along with 1/2 cup mozzarella, Parmesan, green onion, Worcestershire sauce, Sriracha, and garlic. Stir well.
Spread into prepared pan and top with remaining mozzarella cheese. Bake for 20-25 minutes or until golden brown around edges and bubbling.
Serve immediately with wonton chips, crackers, or tortilla chips. If desired, drizzle with sweet chili sauce.
Lower fat cream cheese can be substituted but I don't recommend non-fat.
Nutrition information is based on one 1/4 cup serving of dip and wonton chips.
Make Ahead Tip: Prepare the dip as directed but don't bake it. Cover and refrigerate up to 2 days. Bake as directed. Wonton chips can be made ahead too. Cool completely and store in plastic bag or container.
Leftover dip can be refrigerated for up to two days and reheated in the microwave in thirty second intervals or until warm. Keep in mind if the dip has been setting on the counter for a couple of hours or more, it should probably be discarded.