Golden Crab Rangoon Dip with Crispy Sesame Wonton Chips

For the Crab Rangoon Dip: Preheat oven to 375°F. In a large bowl, mix cream cheese, sour cream, and Monterey Jack until smooth. Fold in crab, green onions, garlic paste, ginger paste, Worcestershire, and soy sauce. Season with salt and white pepper to taste. Spread mixture into a baking dish and bake for 25 minutes, until hot and bubbly. Broil for the last 2–3 minutes to get those golden, slightly caramelized edges. Remove from oven and spread a thin, even layer of Maggie Sweet Chili Sauce over the top. Finish with sliced green onions and serve hot. For the Crispy Sesame Wonton Chips: Set air fryer (or oven air-fry function) to 375°F. Lightly spray wonton triangles with oil. Air fry for 3 minutes, flip, then cook 2 more minutes until golden and crisp. Immediately season with salt, white pepper, and crushed sesame seeds while hot.