Crab Rangoon Dip
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!
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.