Crab Rangoon Dip
If you love crab rangoons, you have to try this crab rangoon dip. It's unbelievably good! Serve it with easy homemade wonton chips and sweet chili sauce.
Servings: 16
Ingredients
Wonton chips
- 1 pkg. (12 oz.) wonton wrappers, cut in half diagonally
- nonstick spray or olive oil spray
Dip
- 1 pkg. (8 oz.) cream cheese, softened (see note)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 8 oz. crab meat or imitation crab meat
- 1 cup shredded mozzarella, divided
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped green onion (about 3 green onions)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sriracha hot chili sauce
- 2 cloves garlic, minced
- sweet chili sauce (for serving, optional)
Instructions
- Preheat oven to 350ºF. Arrange wonton wrappers on a baking sheet in a single layer and spray with nonstick spray or olive oil spray. Bake for 7 to 8 minutes or until golden brown and crisp. Set aside while you make the dip.1 pkg. (12 oz.) wonton wrappers, cut in half diagonally, nonstick spray or olive oil spray
- Leave the oven on 350ºF for the dip. Spray an 8- or 9-inch square baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream and stir until smooth. I usually use an electric mixer to completely blend in the cream cheese.1 pkg. (8 oz.) cream cheese, softened, ¼ cup mayonnaise, ¼ cup sour cream
- If using imitation crab, lightly mash it with a fork or mince it. Add it to the bowl, along with ½ cup mozzarella, Parmesan, green onion, Worcestershire sauce, sriracha hot chili sauce, and garlic. Stir well.8 oz. crab meat or imitation crab meat, 1 cup shredded mozzarella, divided, ¼ cup grated Parmesan cheese, ¼ cup finely chopped green onion, 1 teaspoon Worcestershire sauce, 1 teaspoon sriracha hot chili sauce, 2 cloves garlic, minced
- Spread into prepared pan and top with remaining mozzarella cheese. Bake for 20 to 25 minutes or until golden brown around edges and bubbling. Do not overbake because the dip tends to separate when overbaked.
- Serve immediately with wonton chips, crackers, or tortilla chips. If desired, drizzle with sweet chili sauce.
Video
Notes
- Cream cheese: Be sure the cream cheese has softened at room temperature before making the dip. Lower fat cream cheese can be substituted but I don't recommend nonfat.
- Nutrition: Nutrition information is calculated with one ¼ cup serving of dip and wonton chips. Recipe makes approximately 4 cups of dip.
- Make ahead tip: Prepare the dip as directed but don't bake it. Cover and refrigerate up to 2 days. Bake as directed. Wonton chips can be made ahead too. Cool completely and store in plastic bag or container.
- Storage: Leftover dip can be refrigerated for up to two days and reheated in the microwave in thirty second intervals or until warm. Keep in mind if the dip has been setting on the counter for a couple of hours or more, it should probably be discarded.
Nutrition
Serving: 0.25cup | Calories: 124kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 236mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 0.1mg
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