3 Ingredient Cream Cheese Wonton Dip
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Everybody loves Asian cream cheese wontons – this dip version tastes exactly the same but is easier and quicker to make with just 3 INGREDIENTS! This recipe is perfect for parties or served as a side with your favorite better-than-takeout Asian dish.
Continue to enjoy delicious dips with these recipes! Hot Crab and Cheesy Artichoke Dip, Creamy Ranch BLT Dip, and my 6 ingredient Skinny Jalapeño Popper Dip.
I have a long history of cream cheese wonton eating. When I worked at that Chinese restaurant in high school, I ate A LOT of said wontons. And by a lot I mean, woah girl, lay off the wontons. I’ve probably eaten my body weight in cream cheese wontons twenty or thirty times in my lifetime. It’s bad. An addiction really. And it didn’t help that there was an endless supply of these wontons at my work.
At the end of a shift, whatever was left in the kitchen was up for grabs and I nearly always took home a to-go box or two stuffed to the rafters with tangerine chicken, brown rice, and cream cheese wontons. Usually the second box was for the wontons alone, they required their own space if you know what I mean.
This dip is probably the greatest discovery known to mankind in the recent century, and I mean that. This tastes exactly like a traditional cream cheese wonton you’d order at any Asian restaurant, except that it’s healthier because it’s not deep-fried (which also means no deep-frying mess) and it’s easier than folding them up. Plus, dip-able things are so much better, am I right?? All of the flavors you love with cream cheese wontons are right here in an easy-to-make dip you can serve up for parties or right along with your favorite homemade Asian dishes! This my friends, is a game changer.
What people are saying about these 3 Ingredient Cream Cheese Wonton Dip
“This recipe is definitely a keeper! Tried them for New Years Eve party along with PF Changs lettuce wraps and they were a hit! I had bought bottled sauce from the store. When I opened it, I knew it was going to ruin the dish, so I made a quick call to a friend who was on the way to the party and asked her to pick up a pint of authentic a Sweet and Sour sauce from our favorite Chinese restaurant. That was key!”
3 Ingredient Cream Cheese Wonton Dip
Ingredients
- 1 package wonton wrappers, (about 50)
- 16 ounces cream cheese, softened
- 2 cups sweet and sour sauce
- optional: green onions for garnish
Instructions
- Preheat oven to 400. Grease a large baking sheet with cooking spray.
- Fold each wonton skin in half so it forms a triangle, then place in a single layer on prepared baking sheet. Either brush the tops of the wontons with olive oil, or spray with cooking spray. Bake for 8-10 minutes until lightly browned and crispy. Remove from oven and allow to cool.
- Spread cream cheese in the bottom of a medium sized casserole dish (or two smaller ones). Top with sweet and sour sauce.* Bake for 10-15 minutes or until dip is heated through. Serve with wonton chips and garnish with green onions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long until the sauce goes bad?
Can I use gluten free tortilla wraps & cut them?
Do you put the cream cheese inside the triangles before baking?
You could do that but I didn’t for this recipe – I just baked the wontons as chips for dipping, then the cream cheese is underneath the sweet and sour sauce in the dip!
Do you have a recipe for the sauce? I thought this recipe was for the sauce only.
Please let me know! I’ve made these similar to Pick up Stix with diced water chestnuts and green onions, But the sauce was all wrong. I am looking for a better one. What sauce do you use?
Hi Amber! I LOVE the sauce from my Healthy Sweet and Sour Chicken recipe, it’s my favorite and I use it for everything!!
How many cups of sauce does your recipe yield? This sounds amazing!
Hi Amanda – my sweet and sour sauce makes about 2 cups!
Hi Tiffany!
This looks like such an easy but fun appetizer!
I’d love to include this cream cheese & wonton dip in an appetizer round up I’m preparing for Parade Magazine.
If you’re fine with that, I’d like to use one of your photos and a link back to this original recipe – let me know your thoughts!
Thanks in advance!
Hi Felicia – no problem at all, please do grab an image and share a link back for the recipe! Thanks!! 🙂
This recipe is definitely a keeper! Tried them for New Years Eve party along with PF Changs lettuce wraps and they were a hit! I had bought bottled sauce from the store. When I opened it, I knew it was going to ruin the dish, so I made a quick call to a friend who was on the way to the party and asked her to pick up a pint of authentic a Sweet and Sour sauce from our favorite Chinese restaurant. That was key!
I been making crab rangoons for a long time. Everyone love them but hard to keep good after frying and sitting out. This recipe is so much better for party’s and tasted great. Next time I am adding crab meat. By the way Happy New Year from fort wayne Indiana. Thanks for this idea.
That looks amazing! I also just love your photography!
OMG Tiffany. Snacks to a whole new level!
Your body weight, 20 or 30 times? Puh-lease. You can do better than that Tiffany. I’m gonna need you to bake these up again. And invite me over.
Bring it Karen – I officially challenge you to a cream cheese wonton eating contest (spoiler alert: I shall win) 😉