Crab Rangoon Dip
A creamy, hot dip inspired by the classic crab rangoon, perfect for parties and game nights.
Ingredients
For the dip
- 8 oz cream cheese, softened Let it sit out for 30 minutes to soften.
- 1/2 cup sour cream or plain Greek yogurt Adds a little tang.
- 1 cup crab meat, drained well Canned, refrigerated lump, or imitation crab works.
- 2 stalks green onions, sliced Use for garnish as well.
- 1 teaspoon garlic powder Or fresh minced garlic.
- 1 tablespoon soy sauce or coconut aminos A splash for flavor.
- 1 tablespoon sugar or sweet chili sauce For classic rangoon sweetness.
- 1 cup shredded mozzarella or mild blend cheese For melty goodness.
For the optional topping
- 2 tablespoons more green onions, sliced
- 1 tablespoon sweet chili sauce Drizzle on top.
Instructions
Preparation
- Preheat your oven to 375°F.
- In a bowl, mix the softened cream cheese and sour cream until smooth.
- Stir in the crab, green onions, garlic powder, soy sauce, and sugar.
- Fold in most of the cheese, then spread everything into a baking dish.
- Top with the rest of the cheese.
Baking
- Bake for about 20 to 25 minutes, until it is hot and bubbly.
- If you want a lightly golden top, broil for 1 to 2 minutes, watching closely.
- Let it sit for about 5 minutes before serving to thicken up slightly.
Notes
Make it ahead by mixing, spreading into the dish, covering, and refrigerating up to a day. Bake when ready, adding a few extra minutes since it starts cold.