Crab Rangoon Dip
This quick and easy Crab Rangoon Dip is a crowd-pleaser. Hot, cheesy, and loaded with crab! Serve with baked wonton chips or veggies.
Servings: 8 to 10 servings
Calories: 229kcal
Equipment
Ingredients
- 8 ounces softened cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Soy sauce
- 1 to 2 teaspoons fresh lemon juice
- 12 ounces crab meat
- 3 green onions diced (green part only) plus more for garnish
- 1/4 cup grated Parmesan cheese
- 1 cup grated Monterey Jack cheese divided
For the Wonton Chips
- 1 12 ounce package of 2 inch wonton wrappers, cut in half diagonally (see picture above)
- Olive oil cooking spray
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, whisk together the softened cream cheese, sour cream, and mayonnaise until smooth. Whisk in the spices, sauces, and lemon juice. Stir in the crab meat, Parmesan cheese, green onions, and 1/2 cup of the grated Monterey Jack cheese.
- Transfer mixture to a 9-inch oven-safe baking dish. Top with remaining Monterey Jack Cheese. Bake for 20 to 25 minutes, or until dip is bubbly and cheese is golden brown.
- To make the Baked Wonton Chips, preheat the oven to 350 degrees Fahrenheit. Generously spray a large baking sheet with Olive Oil cooking spray. Arrange the cut wonton wrappers on the baking sheet. Spray the tops of the wrappers with a thin layer of cooking spray and salt if desired. Bake for 5 to 6 minutes or until the wontons are crisp and begin to turn golden at the edges. Let them cool before serving. These can be made a day ahead of time.
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 3g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 399mg | Sugar: 1g