This recipe is for all of you who came to my Mystery Hostess Party this past Tuesday and raved about the crab dip. It is a Pampered Chef Recipe and was the first time I had made it; but it definitely won't be the last!
Crab Rangoon Dip:
1 package (8oz) cream cheese, softened
1 garlic clove, pressed.
4 oz shredded Swiss Cheese. (I actually used the already grated Italian cheese blend)
3/4 cup sweet and sour sauce
1 cup chopped imitation crabmeat
1/4 cup sliced almonds (I forgot these the other night)
Mix the cream cheese and garlic and spread into the bottom of an 8 inch round pan (mini baker if you are using PC stoneware)
Spread the swiss cheese over the top of the cream cheese mixture and then top with the sweet and sour sauce, the crabmeat and almonds.
Bake in a 350 degree oven for 22-25 minutes.
Serve warm with Wonton Chips.