Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crab Rangoon Dip

  • Author: Lusine Svetlana

Description

If you’re looking for the ultimate crowd-pleasing appetizer, this Crab Rangoon Dip is it. Inspired by the classic takeout favorite, this creamy, cheesy dip captures all the flavors of crab rangoon without the fuss of folding wontons. It’s easy to make, bakes to golden perfection, and pairs beautifully with crispy wonton chips, crackers, or fresh veggies. Whether you’re hosting a party, game day, or holiday gathering, this dip will quickly become a favorite on your menu.

Ingredients

  • 8 ounces cream cheese, softened
  • 1 ½ cups shredded mozzarella cheese
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 8 ounces cooked crab meat, finely chopped
  • 1 green onion, thinly sliced

Instructions

  1. Preheat your oven to 350°F and lightly spray an 8×8-inch baking dish with nonstick cooking spray.
  2. In a medium mixing bowl, combine softened cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire sauce, and crab meat. Mix until well combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining mozzarella cheese over the top.
  5. Bake uncovered for 25–30 minutes, or until heated through and golden brown on top.
  6. Garnish with sliced green onions and serve immediately with homemade wonton chips, tortilla chips, or crackers.

Notes

    • Serving: Serve the dip hot and fresh out of the oven for the best flavor. Pair it with homemade wonton chips, tortilla chips, pita chips, or fresh vegetables like celery, cucumbers, and bell peppers. Garnish with extra green onions or even a sprinkle of sesame seeds for presentation.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Reheat in the oven at 325°F until warmed through, or microwave individual portions. Avoid overheating, as it may make the dip oily.
    • Make Ahead: You can assemble the dip up to 24 hours in advance. Keep it covered in the refrigerator and bake right before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookiespedia.com/crab-rangoon-dip-2/