Courtesy of Taste of Home

Servings: 8
Prep Time: 30 Min.
Cook Time: 10 MIn.

* 24 wonton wrappers
* 1/4 c. butter, melted
* 1 tsp. dill weed, divided
* 1/4 tsp. garlic salt
* 1 pkg. (8 oz.) cream cheese, softened
* 1 Tbsp. sour cream
* 1/2 tsp. fresh lemon juice
* 1 can (6 oz.) crab meat, drained, flaked and cartilage removed

1. Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with sharp scissors until edge is even. Place a 1-in. foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers.
2. Bake at 375° for 10 min. or until golden brown.
3. In a small bowl, combine the butter, 1/2 tsp. dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls.
4. In a large mixing bowl, beat cream cheese until smooth. Beat in the sour cream, lemon juice and remaining dill until blended. Fold in the crab.
5. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.

Nutritional information is based on 1 serving ( 3 ea.).

Calories: 244;   Total Fat: 17g;   Saturated Fat: 10g;   Cholesterol: 69mg;   Total Carbs: 15g;   Fiber: 0g;   Protein: 9g;   Sodium: 408mg;