Crab Rangoon Dip

3.77 from 30 votes

This Crab Rangoon Dip is the party-sized version of everyone’s favorite Chinese restaurant appetizer! If you’re looking for an instant hit for a holiday get-together, this is it!

Prep Time15

Cook Time32

Total Time47

Course: Appetizer

Cuisine: American

Keyword: crab rangoon, crab rangoon dip, dip recipe

Servings:

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

If you have leftovers, transfer the dip to an airtight container and refrigerate it for up to 2 days. Reheat it in the oven or microwave before serving. Leftover wonton chips can be stored at room temperature for up to 2 days.

Nutrition