Crab Rangoon Dip

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This Crab Rangoon Dip is a retro appetizer based off the classic appetizer at your local Chinese restaurant. Make the dip in advance or mix it up quickly using a single bowl before baking until it's hot and bubbly!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Keyword: holiday, holidays

Servings: servings

Calories: 121kcal

Ingredients

12 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
3 minced garlic cloves
4 green onions sliced (green and white separated)
8 ounces cooked crab meat
2 teaspoon soy sauce
1 teaspoon sriracha
1 teaspoon Worcestershire sauce
1 cup shredded Monterey Jack cheese
1 cup mozzarella cheese
1/2-3/4 cup red pepper jelly or Thai sweet chili sauce
Garnish options: wonton strips, white and/or black sesame seeds
Dipper options: wonton chips, pita chips

Instructions

Preheat the oven to 350°F. Lightly grease a 2.5-quart or 9x9-inch baking dish.
In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth and well combined.
Stir in garlic, the white parts of the green onions, soy sauce, sriracha, and Worcestershire sauce until evenly mixed.
Gently fold in the crab meat, Monterey Jack cheese, and mozzarella cheese, being careful not to break up the crab too much.
Spread the mixture evenly into the prepared baking dish.
Bake uncovered for 25–30 minutes, or until hot and bubbly around the edges.
Remove from the oven. Scoop and gently spread the red pepper jelly or Thai sweet chili sauce over the top. Garnish with the green parts of the onions, wonton strips, and sesame seeds if desired. Serve warm with wonton chips or pita chips.

Notes

Storage:

Store any leftover dip in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

You can freeze the dip as well, just make sure it cools completely. Wrap tightly in plastic wrap then freeze for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

It's easy to assemble this dip in advance and keep it covered in the fridge. Just pop it into the oven right before guests arrive so it's nice and hot for serving.

Tips

Don't over-mix the dip. You want to avoid breaking up the crab too much to make sure you get the best flavor.
Make sure your creamy ingredients are the right temperature. You want the cream cheese and sour cream softened so they mix in evenly with the cream cheese.
Swap the Monterey Jack cheese with pepper Jack if you want a little bit more heat. If the Sriracha doesn't make it spicy enough for you, this is a great addition.
Always allow the dip to rest for 5 minutes out of the oven to help the cheese and filling set before spreading the filling on top.

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