NUTRITION

SERVINGS

INGREDIENTS

4 oz Lump crab meat

0.5 cup Non-fat Greek yogurt

0.5 oz Light cream cheese

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

0.25 tsp Avocado oil

1 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 cup Green onions

1 tbsp Sweet chili sauce

2 whole Wonton wrappers

1 cup Cucumber slices

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cut the wonton wrappers into triangles, arrange them in a single layer on a baking sheet, and brush or spray lightly with avocado oil.

• 3

  Bake the wonton chips for 5-7 minutes until they are golden brown and crispy, then set aside.

• 4

  In a medium mixing bowl, combine the lump crab meat, Greek yogurt, softened light cream cheese, coconut aminos, toasted sesame oil, garlic powder, sea salt, and black pepper.

• 5

  Finely slice the green onions and fold them into the crab mixture, reserving a pinch for garnish.

• 6

  Transfer the dip into a small oven-safe baking dish and bake for 12-15 minutes until the edges are bubbling and the center is hot.

• 7

  Remove from the oven, drizzle the top with sweet chili sauce, and garnish with the remaining green onions.

• 8

  Serve the warm dip immediately with the baked wonton chips and fresh cucumber slices for dipping.