Green Chili Wonton Dip

This crowd-pleasing and easy-to-prepare dip from the Bristol Bar & Grille’s Executive Chef Chris Ross is a riff on the Louisville restaurants’ ever-popular green chili wontons.

Green Chili Wonton Dip

1 10.75-ounce can cream of celery, chicken or mushroom soup

1 8-ounce package cream cheese

2 4-ounce cans chopped green chilies

1 cup Monterey Jack cheese, shredded

1 teaspoon garlic powder

  1. Combine all ingredients in a slow cooker on low, stirring occasionally.
  2. Serve when it’s hot and bubbly.

Fried Wonton Chips

1 pack wonton wrappers

4 cups canola oil

  1. Stack wonton wrappers on a cutting board and cut into triangles.
  2. Heat oil to 350 degrees in a deep, heavy soup pot or home deep-fryer. Once oil is hot, lay the wontons in it as if you were dealing cards.
  3. Fry for about 30-45 seconds and remove with a slotted spoon when they are golden brown. Drain on a paper towel.
  4. While they are still hot, sprinkle immediately with Bristol Seasoning (recipe below) to taste

Bristol Seasoning

3 tablespoons paprika

3 tablespoons dried parsley

2 tablespoons Kosher salt

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon dried basil

1 tablespoon dried oregano

  1. Combine ingredients and grind in a spice grinder or blender.
  2. Store in an airtight container.