Like Crab Rangoon? You'll love this Crab Rangoon Dip!

2 pkgs. light cream cheese, softened
6 oz Sweet and Sour Sauce (Kraft works well)
1 tsp. Garlic Earth Asian Garlic Seasoning
a few Tbsp. milk plus a little more as needed
2 cans crabmeat, drained (or 1 - 8 oz pkg. imitation crabmeat, chopped)
4 green onion tops, chopped (optional)

Preheat oven to 375 degrees F (see end Suggestion for make-ahead tip). In a medium bowl, use a mixer (hand mixer works well) to combine cream cheese, Sweet and Sour Sauce, Asian Seasoning, and a few tbsp. milk. The milk helps to make mixture smooth -- only add a little more if needed. Fold crab meat and onion into mixture with a spoon or spatula. Transfer dip into a deep round or oval pyrex/casserole dish. Cover with foil, bake for about 20 min., then remove foil and bake another 15 min. until bubbly. Serve warm. BEST served with the Homemade Wonton Chips.

Suggestion: Can be made ahead and refrigerated until ready to bake.

Easy and elegant party suggestion: You can fill at least 4 packages of small phyllo cups (found in frozen section of many grocery stores) with this recipe. Fill ahead, freeze or refrigerate overnight then bake for about 10-15 min. at 350-375 degrees F until warm and bubbly. Serve immediately. They’ll go like hotcakes!