Calling all crowd-pleasers! We've partnered with @cj.eats_ to bring bold, cheddar flavor to his Crab Rangoon Dip. Grab some Farmstyle Thick Cut Shreds and follow the recipe below. -- 12 oz lump crab meat 1 1⁄2 cups Tillamook Farmstyle Triple Cheddar Blend Thick Cut Shreds + 1⁄2 cup for topping 8 oz Tillamook Original Cream Cheese Spread 1⁄4 cup Japanese mayonnaise 1⁄3 cup Tillamook Premium Sour Cream 3 scallions, chopped 1⁄2 tbsp sriracha 1 tbsp lime juice 1 tbsp light soy sauce Kosher salt and black pepper, to taste 1 pack wonton wrappers, cut lengthwise into rectangles Neutral oil for frying Preheat oven to 425F. In a large mixing bowl, add room temperature cream cheese, Japanese mayonnaise, and sour cream until smooth. Fold in crab meat, 1 1⁄2 cups Tillamook Farmstyle Triple Cheddar Blend Thick Cut Shreds, scallions, soy sauce, sriracha, lime juice and salt and pepper to taste. Place crab mixture into a baking dish and sprinkle with the remaining 1⁄2 cup of cheese for topping. Bake at 425F for 20 minutes (or until cheese is golden brown and bubbling, yum!) Cut the wonton wrappers in half into rectangles. Heat neutral oil to 375F in a sauté pan and fry for 15-30 seconds and drain with a dish towel. Garnish the Crab Rangoon Dip with chopped scallions and serve with crispy wontons.