Crab Rangoon Dip

Serves: 8

A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!

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1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
8 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup sour cream
12 ounces lump crab meat
1 cup shredded black creek sharp white cheddar cheese, divided
1/4 cup freshly grated Parmesan cheese
3 green onions, thinly sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon sriracha, optional
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper, to taste


Preheat oven to 350 degrees F.

Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.

Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.

In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.

Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.

Place into oven and bake until bubbly and golden, about 20-25 minutes.

Serve immediately with won ton wrappers.


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