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.

Step-by-Step Photos:

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