2018 Rosé paired with Crab Rangoon Dip

The 2018 Rosé fills your nose with bright smells of tangerine, grapefruit, citrus and fresh rain. The taste highlights orange peel, citrus and minerals with a long mouthwatering finish. This Rosé will be perfect for bright and fresh spring and summer salads, cheeses, light pastas and fish, or simply by itself on a hot day on the back patio.

We had a bottle with friends this past week, and I made a Crab Rangoon dip that was delicious! Hope you enjoy.

2018 Rosé of Pinot Noir

  • Retail: $25
  • 3 & 6 bottle club: $21.25
  • 12 bottle club: $20
  • Free shipping 12 bottles
  • Club Members Free shipping 6+ bottles

Ingredients:

  • 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 12 ounces lump crab meat
  • 1 cup shredded cheddar cheese shredded
  • 1/4 cup freshly grated Asiago cheese
  • 3 green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
  3. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  4. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
  5. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
  6. Place into oven and bake until bubbly and golden, about 20-25 minutes.
  7. Serve immediately with won ton wrappers.


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