Hot Crab Rangoon Dip
A creamy, warm dip that captures the flavors of traditional Crab Rangoon, served with crispy wonton chips for a fun and easy snack.
Ingredients
For the dip
- 8 oz cream cheese, softened Let it sit at room temperature for easier mixing.
- 1/2 cup sour cream Can be substituted with Greek yogurt for a lighter version.
- 1/4 cup mayonnaise Adds richness; can be adjusted to taste.
- 2 tbsp green onions, chopped For fresh bite and color.
- 1 clove garlic Use powder for an easier option.
- 1 tbsp Worcestershire sauce Adds depth of flavor.
- 1 cup crab (canned, fresh, or imitation), drained and chopped Make sure to drain well to avoid excess moisture.
- 1 cup shredded mozzarella or cheddar cheese For melting topping.
- 1 tbsp sweet chili sauce Optional, for serving.
For the crispy wonton chips
- 12 wt wonton wrappers Cut into triangles.
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Instructions
Make the crispy wonton chips
- Preheat your oven to 375°F.
- Cut wonton wrappers into triangles.
- Lay them on a baking sheet and lightly brush or spray with oil. Sprinkle a tiny bit of salt.
- Bake for about 6 to 9 minutes, flipping once if desired. Watch closely as they can brown quickly.
- Let them cool; they will crisp up more as they sit.
Mix and bake the dip
- In a bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in garlic, Worcestershire sauce, green onions, and a little salt and pepper.
- Fold in the crab gently to avoid smashing it.
- Spread the mixture in a baking dish and top with shredded cheese.
- Bake at 375°F for about 20 to 25 minutes until hot and bubbly. Broil for 1 to 2 minutes for a golden top, watching closely.
- Let the dip sit for about 5 minutes before serving. Drizzle with sweet chili sauce and garnish with extra green onions if desired.
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Note
Make the dip ahead of time and store it in the refrigerator. Reheat before serving. Store leftover dip in an airtight container for up to 3 days. Do not freeze.