Crab Rangoon Dip
This baked Crab Rangoon Dip captures the savory, creamy, and slightly sweet flavor of the classic appetizer in an easy-to-share dip format, perfect for chips or wonton strips.
Crab Rangoon Dip – Ingredients
- 2 cups crab meat
- 16 oz cream cheese (2 blocks)
- 1/2 cup sour cream
- 4 green onions, chopped
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons powdered sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon juice
How To Make Crab Rangoon Dip:
Step 1: Softening the Cream Cheese: Begin by softening the 16 oz cream cheese in the microwave for about a minute.
Step 2: Adding the Flavors: Chop and Mix: Incorporate the 4 chopped green onions and 2 cups crab meat into the softened cream cheese.Flavor Fusion: Add 1/2 cup sour cream, 1 1/2 tsp Worcestershire sauce, 2 Tbsp powdered sugar, 1/2 tsp garlic powder, and 1/2 tsp lemon juice to the mix. Stir until all ingredients are harmoniously blended.
Step 3: Baking: Spread the mixture into a shallow baking dish. Bake the dip for 30 minutes at 350 degrees F (175 degrees C), or until the top is lightly golden and the dip is bubbly around the edges.
Step 4: Serve: Serve hot with chips, fried wontons, or pork rinds.
