Spinach Artichoke, Crab Rangoon and French Onion Spreads on Wasa® Crispbreads
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Recipe Intro From annafgass
Let’s forget about the store-bought dip. We’re stepping up our dip game this holiday season with 3 delicious spreadable options paired with Wasa® Crispbreads. Caramelized onions spiked with white wine and mixed with Gruyère for a cheesy rich taste make an amazing French Onion Spread. Ever ordered Crab Rangoon off a Chinese take-out menu? Little fried wontons filled with cream cheese and crab. We decided to take that delicious, creamy center, make it hot and perfectly spreadable. Spinach and Artichokes are the classic dipping pair. Our version has coarsely chopped artichokes and fresh spinach that creates a spread that is filling and delicious.
- Recipe Card
Recipe Card
Hot Crab Rangoon Spreadable Dip
ingredients
- 4 Wasa® Multi Grain Crispbreads
- 8 oz cream cheese, cubed and room temperature
- 1/4 cup mayonnaise
- 1 teaspoon paprika
- 2 tablespoons fresh lemon juice
- 5 scallions, green and white parts, thinly sliced on a diagonal
- 1 cup jumbo lump crab meat
- 10 wonton wrappers, sliced into thin strips
- 1 cup grapeseed oil
- Salt and freshly ground pepper, to taste
Method
Step 1
Preheat oven to 350F degrees. Lightly butter a 9x9 inch baking dish.
Step 2
Place cream cheese and mayonnaise in a bowl and mix until fully combined.
Step 3
Add paprika, lemon juice, salt, pepper into the bowl and mix to combine.
Step 4
Fold in scallion whites and half of the greens.
Step 5
Add lump crab meat and gently mix to combine.
Step 6
Pour mixture into a baking dish and place in the oven for 20 minutes.
Step 7
While baking, in a small pot heat oil to 350F degrees.
Step 8
Using a handful at a time, place wonton wrapper strips in hot oil to fry until golden brown and crisp, about 2 minutes. Remove strips from oil using a slotted spoon, drain on a paper towel lined dish. Continue to fry until all remaining strips are used.
Step 9
Remove hot spread from the oven and top the Wasa® Multi Grain Crispbreads.
Step 10
Garnish crispbreads with fried wonton strips and scallion greens. Serve immediately alongside fresh seasonal vegetables.
Spinach Artichoke Spread
ingredients
- 4 Wasa@ Gluten Free Original Crispbreads
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 can (14 oz) artichoke hearts, drained and coarsely chopped
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 10 oz fresh baby spinach, coarsely chopped
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper, to taste
Step 1
Melt butter in a large pan over medium heat. Sauté shallot and garlic until soft, 3–5 minutes. Season with salt and pepper.
Step 2
Stir in the chili flakes and mix to combine. Add artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes.
Step 3
Fold in spinach and mix until wilted. Toss in Parmigiano and cook until melted.
Step 4
Remove from heat and stir in lemon juice. Spread on top of Wasa® Gluten Free Original Crispbreads. Serve warm alongside fresh seasonal vegetables.
Caramelized French Onion Spread
ingredients
- 6 Wasa® Crisp'n Light 7 Grain Crispbreads
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 5 medium yellow onions, thinly sliced
- 1 cup white wine
- 8 oz cream cheese, softened and cubed
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 cup Gruyère cheese, grated and divided
- Salt and freshly ground pepper, to taste
Step 1
Preheat oven to 350F degrees.
Step 2
Heat oil and butter on medium heat in a cast iron skillet. Once butter has melted, add onions. Season with salt and pepper.
Step 3
Stir occasionally for 20 minutes, until onions are a deep brown and very soft. Increase heat to high and add wine.
Step 4
Cook until wine has reduced. Remove roughly 3 tablespoons of onions from the skillet and set aside.
Step 5
Remove from heat and add cream cheese cubes and mayonnaise and mix until both are completely melted and combined.
Step 6
Add half the Gruyère and mix to distribute into the mixture. Spread into an even layer.
Step 7
Transfer skillet to oven and bake until heated through, about 20 minutes. Remove from oven. Set oven to broil.
Step 8
Sprinkle with remaining Gruyère. Return skillet to oven and broil for 2 to 3 minutes, just until cheese begins to bubble and brown in spots.
Step 9
Remove from oven and spread the dip on Wasa® Crisp'n Light 7 Grain Crispbreads adding a few of the reserved onions on top. Arrange crisps on a serving platter. Serve immediately or at room temperature alongside fresh seasonal vegetables.