Crab Rangoon Dip
All the flavors of the beloved takeout appetizer in a warm, creamy, shareable dip. Cream cheese, crab, and scallions bake into a bubbling crowd-pleaser served with wonton chips or crackers.
Ingredients
- 16 oz cream cheese, softened
- 8 oz canned or imitation crab meat, drained, chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 4 scallions, thinly sliced
- 2 cloves garlic cloves, minced
- 2 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sweet chili sauce (for serving)
- 8 oz wonton chips or pita chips (for serving)
Instructions
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1
Preheat oven to 375°F (190°C). Lightly grease a 1-quart baking dish or 9-inch pie dish.
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2
In a large bowl, beat 16 oz softened cream cheese until smooth. Mix in 1/2 cup sour cream, 1/4 cup mayonnaise, 2 cloves minced garlic cloves, 2 tsp soy sauce, and 1 tsp Worcestershire sauce until combined.
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3
Fold in 8 oz drained, chopped canned or imitation crab meat and half the 4 thinly sliced scallions. Spread mixture evenly into prepared dish. Top with 1/2 cup shredded mozzarella cheese.
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4
Bake for 20-25 minutes until the top is golden and the dip is bubbling around the edges.
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5
Drizzle 1/4 cup sweet chili sauce (for serving) over the top and sprinkle with remaining scallions. Serve hot with 8 oz wonton chips or pita chips (for serving).