I keep saying that I'm swearing off my stove and oven right now, and then the very next day I'm firing one, or both of them, up again cook some yummies. And so far lately, all the yummies have been worth heating the house up over. And this Skinny Cream Cheese Rangoon Dip with Wonton Chips inso different. I may even do the very same thing again tonight!
So first thing first. I love cream cheese rangoons. I've made them a few times, and... I could probably eat my weight in them with no questions asked. That being said, I'm all about putting a twist on the things I love. I guess that's why I decided to turn cream cheese rangoons into a dip!
One of my favorite parts of cream cheese rangoon is... the thai sweet chili sauce. Yeah, you know the one that I'm talking about. It's sweet, heat, and just enough tang to keep you coming back for more. So, to start this all out... I first made my very one thai sweet chili sauce. Don't panic! It's soooo easy to do. I promise. Just a few ingredients, boiled briefly, and thickened into a delicious sauce.
The next part is just spreading some cream cheese into the bottom of a serving dish and topping it with the thai sweet chili sauce. I couldn't leave out the wonton wraps though! So, I cut them in half and baked them into perfectly dip-able crispy chips!
This dip is great served as an appetizer for any sort of Asian or Thai inspired dinner instead of a traditional rangoon. Less mess. Less work. And still all the great taste!
Plus, you can feel good about what your serving, since that Thai sweet chili sauce is homemade with just a few simple ingredients, and not mucked up with a bunch of junk like most pre-made store-bought sauces can be.
TheSkinnyFork.com A fun twist on a cream cheese rangoon being turned into a dip! Complete with a homemade Thai sweet chili sauce and baked wonton chips! Prep Time: 10 Minutes • Cook time: 12 Hours
Servings: 12 • Serving Size: About 1/4 C. Dip + 6 Chips • Calories: 407 • Fat: 14 g • Saturated Fat: 8 g • Carb: 60 g • Fiber: 2 g • Protein: 10 g • Sugar: 13 g • Sodium: 597 mg
• 1/2 C. Honey
• 6 Tbsp. + 1 Tbsp. Water
• 2 Tbsp. Rice Wine Vinegar
• 1 1/2 Garlic Cloves, Minced
• 1/2 Tbsp. Red Pepper Flakes
• 1/2 Tbsp. Corn Starch
• 16 Oz. Neufchatel (1/3 Fat) Cream Cheese, Softened
• 36 Wonton Wrappers, Cut in Half
Place the 1/2 C. honey, 6 Tbsp. water, 2 Tbsp. rice wine vinegar, 1 1/2 garlic cloves, and 1/2 Tbsp. red pepper flakes into a small sauce pan. Whisk together and heat over a medium-high heat to bring to a boil. Cook for one minute, whisking constantly. In a small bowl, combine the 1/2 Tbsp. corn starch with 1 Tbsp. of water to create a slurry. Lower the heat to medium and pour the cornstarch mixture into the pot. Whisk to combine. Bring it all back to a boil, stirring while the sauce thickens. Cook for about a minute or until thick. Remove from the heat and set aside. Preheat the oven to 350 degrees F. and line a baking sheet with foil or a silicone baking mat for easy clean up. Cut the wonton skins into you're desired chip shape and lay them out in a single layer on the prepared baking sheet. Note: I cut mine in half. Spread the 16 Oz. cream cheese into the bottom of an oven safe serving dish and top with the chili sauce. Place the baking sheet and the serving dish into the oven to bake for 10-15 minutes or until the wontons are browning and crisp, and the cream cheese dip is heated through and bubbling on the sides. Once done, remove from the oven and enjoy right away by dipping the wonton crisps in to scoop!
Nutritional Claims: Balanced, Low Potassium, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher