Slow Cooker Crab Rangoon Dip
Ingredients
- 24 ounces cream cheese, at room temperature
- 2 1/2 cups shredded Monterey Jack cheese (about 9.5 ounces)
- 2 teaspoons soy sauce
- 2 teaspoons sriracha
- Kosher salt
- 6 scallions, thinly sliced, white and green parts separated
- 2 cups imitation crabmeat, shredded and roughly chopped (about 9 ounces)
- Wonton Chips, recipe follows, for serving
- Sweet chili sauce, bell pepper strips and seaweed crackers or rice crackers, for serving
- Neutral oil, for frying
- Half of a 14-ounce package square wonton wrappers, halved into triangles or rectangles
- Kosher salt
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