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4 from 27 votes

Crab Rangoon Dip

Creamy, cheesy crab rangoon dip baked until bubbly and golden. This easy party appetizer is perfect for holidays and game day!
Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Course: Appetizer
Cuisine: American
Keyword: crab rangoon, crab rangoon dip, dip recipe
Servings: 12
Calories: 194kcal
Author: Kasey Schwartz

Ingredients

  • 1 package won ton wrappers cut into triangles (2 per sheet)
  • 12 oz cream cheese softened
  • 1/2 cup sour cream
  • ¼ cup mayonnaise
  • 1 cup shredded Monterey Jack
  • 2 tsp low-sodium soy sauce
  • 1 tsp garlic powder
  • 6 oz lump crab
  • 3 green onions sliced

Instructions

  • Preheat oven to 350° F.
  • Add the cut won ton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.
  • In a large bowl, combine cream cheese, sour cream, soy sauce, and garlic powder. Beat until evenly combined. Fold in crab, ½ cup cheese, and green onions.
  • Transfer dip to a small baking dish and top with remaining cheese.
  • Bake for 20-25 minutes, until the dip is bubbly and golden.
  • Garnish with more green onions and drizzle with Sriracha, if desired. Serve warm won ton crackers or with pita chips.

Notes

  • Soften cream cheese fully so it’s easy to stir it in with the other ingredients.
  • Gently fold in the crabmeat to keep the lumps intact.
  • Don’t overbake or the dip can dry out.
  • Let the dip rest 5 minutes before serving for best texture.

Nutrition

Calories: 194kcal | Carbohydrates: 3g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 333mg | Potassium: 101mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 0.3mg